Soak overnight, add aromatics, salt towards the last 45 minutes if cooking?
Definitely do not salt until you are ready to serve. I would plate the beans and top-salt on the plate with some nice coarse sea salt. Salt is the ingredient that hardens the outer shell of beans and no matter how long you cook them, salt will make them come out tough. So, cook away until the beans are ready, then salt lightly as I suggest you consider.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)