I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer says salt hardens the beans' skins.
In case is varies by bean, I'm interested in:
- Kidney Beans
- Black Beans
- Small Red Beans
So which is it?Inquiring Minds want to know.