When cooking dried Cannellini beans, why is it best practice to add salt only after they are fully cooked?
Answer
To prevent the outer skins from toughening during the heating process.
A crucial technical detail in preparing dried beans involves the timing of seasoning. If salt is introduced too early or during the primary cooking phase, it can cause the outer skins of the beans to become excessively tough or leathery. To achieve the best texture, especially when aiming for creamy interior results, the cooking process should be completed without salt. Salting should be reserved until after the beans have finished cooking, which allows the skins to remain tender while ensuring the interior absorbs flavor effectively.
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