rehydrating dried black beans? - Page 2

[Magelet]

Originally Posted by ursusarctos

I have noticed that bean preparation is one of those almost religious things - bean prep threads always get really long, and everyone has their pet "really right way" to do it

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[AJP]

Sorry if I seemed argumentative, I don't think there's a wrong way to do it, but of the beans I have cooked at home over the years, I usually like them better when they've been cooked with salt from the beginning (or nearly the beginning). It seems to me to enhance the flavor better than when the salt is added later. I just want to put it out there that some people, myself included, put the salt in at the beginning and it works just fine.

[ursusarctos]

You didn't seem argumentative, AJP! I was just trying to find a way to validate both of our truths