Does it matter when I add salt when cooking beans from scratch?  

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The humble bean steps into its proper light as a powerhouse of protein and disease-fighting nutrients. Superfood: Beans

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Beans take longer to cook in salted water. But oddly enough, according to Harold McGee,food scientist and author of Keys to Good Cooking: A Guide to Making the Best of Food and Recipes, salt in the pre-soaking liquid can actually hasten the later cooking process.

The bottom line: salt beans before, but not during cooking.

Marge Perry
Jan, 2011
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