Adding salt when cooking beans is a debated topic. Some argue that you should never add salt before or during cooking beans, while others say a small amount of salt is fine or even beneficial. Here is a detailed look at the reasons for and against adding salt when pressure cooking beans.
Reasons to Avoid Adding Salt When Cooking Beans
There are a few reasons why many advise against adding salt before or during cooking beans:
- It can prevent beans from softening – One of the most common arguments is that salt can prevent dried beans from softening properly when cooking. This is because the sodium ions in salt interact with the bean skins and cell structures, preventing water from being absorbed and the beans from becoming tender.
- It can lead to uneven cooking – The outside of the beans may cook at a different rate than the inside if salt is added early. This can leave you with unevenly cooked beans, with some hard and some mushy.
- It can cause beans to become mealy – Some claim that early salt exposure causes the beans to break down too much, leading to a mealy, mushy texture.
- The liquid may overseason – If salt is added early when cooking beans, it can make the surrounding cooking liquid overseasoned and too salty, especially if reducing the liquid to make a sauce.
For these reasons, many advise against adding any salt until after the beans are cooked through. Otherwise, it could negatively impact the texture and flavor.
Reasons It’s Okay to Add Some Salt When Cooking Beans
On the other side of the debate, there are reasons a small amount of salt is thought to be fine or even beneficial when cooking beans:
- A modest amount may not inhibit softening – While excessive salt can slow water absorption, a small amount (such as 1/2 tsp per pound of beans) likely doesn’t have a major impact on the beans softening.
- It can allow seasoning the broth – Lightly salting the soaking and/or cooking liquid allows you to infuse flavor into the broth.
- It may improve flavor – Some argue that salting early leads to better flavor distribution in the beans. However, others disagree and feel seasoning later gives superior results.
- It may help retain shape – There is some evidence that a small amount of salt helps keep the beans from breaking down too much, resulting in a firmer, less mealy texture.
Given these points, many feel that a modest amount of salt (around 1/2 tsp per pound of dried beans) is fine to add early on when cooking beans. This lightly seasons without over-salting and is unlikely to have a major impact on the final results.
The Effect of Salt When Pressure Cooking Beans
Does adding salt change when using a pressure cooker versus standard boiling? Here are some key points:
- Shorter cook time – Since pressure cooking beans is much faster (typically around 30-40 minutes), there is less time for early added salt to impact the beans.
- Higher temperature – The higher pressure cooking temperature (around 240°F/115°C) compared to boiling may affect salt’s interaction with the beans.
- More concentrated flavor – Pressure cooking doesn’t evaporate liquid, so any salt added concentrates in a smaller amount of cooking liquid.
Due to the shortened cook time and other factors, many find adding a pinch of salt at the start has minimal effects when pressure cooking beans. However, adding a lot of salt early on can still potentially hinder softening and over-season the dish.
Tips for Salting Beans When Pressure Cooking
Here are some best practices for achieving well-seasoned, properly cooked beans using a pressure cooker:
- Lightly salt soaking liquid – Add a pinch or two of salt to the water when soaking beans prior to cooking. This lightly seasons without over-salting.
- Hold off adding more until later – Avoid adding more salt until after cooking and releasing the pressure. This prevents over-seasoning or impairing softening.
- Season other ingredients – Flavor supporting ingredients like aromatics and spices early on instead of the beans themselves.
- Adjust seasoning after – Taste and add more salt after cooking if needed. The liquid often needs more seasoning than the beans.
- Reduce liquid if too salty – If the finished dish is over-seasoned, simmer uncovered to reduce excess liquid.
Following these tips helps ensure perfectly cooked, well-flavored beans using a pressure cooker.
Conclusion
While adding salt early on when boiling beans can cause issues, a small amount of salt when pressure cooking is unlikely to have a major impact on the final results. Lightly salting the soaking and cooking liquid allows seasoning the broth without over-salting. For best results, hold off on further seasoning until after cooking and pressure release. Adjust seasoning at the end, adding more salt if needed and reducing excess liquid if over-salted. This results in tender beans in a flavorful broth when pressure cooking with salt added in moderation at the proper times.