# Soaking dry beans over nightbefore cooking **URL:** \ **Category:** Cafe Society\ **Created:** [March 17, 2013, 2:00am UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141 "2013-03-17T02:00:31Z")\ **Posts on this page:** 10\ **Page:** 2
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 17, 2013, 10:13pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/21 "2013-03-17T22:13:49Z")
> [@Johnny\_L.A](#): > > That’s The Way We’ve Aways Done It. Uh-huh-uh-huh. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [March 17, 2013, 10:33pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/22 "2013-03-17T22:33:33Z")
> [@Sattua](#): > > I guess chemically speaking I don’t understand what the difference between salt and acid could be; they all dissociate into ions. Not disputing Cook’s findings, just wondering what the whole story is. One specific ion does it, I guess? Probably affects the pH. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2013, 11:02pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/23 "2013-03-17T23:02:25Z")
> [@silenus](#): > > Disproven. It’s acid that makes beans tough, not salt. In fact, salting the water is the only way to really get the _beans_ salted, as opposed to just the liquid. **Cook’s Illustrated** did a test on this a few years ago. Not only that, but Cook’s Illustrated actually _recommends_ salting the soaking water for better texture. ETA: [Here’s a summary of their findings](http://captious.wordpress.com/2006/05/01/common-bean-myths/): > [@](#): > > Cook’s Illustrated did a study with lentils and concluded that salt has no effect on cooking time or bean texture. Furthermore, they suggest that for maximum flavor it’s actually essential to salt your beans at the beginning rather than the end of of cooking. Also, when soaking beans Cook’s Illustrated says that by using salt water the bean will cook up with softer and more pliable skins. Apparently the salt displaces some of the minerals like calcium and magnesium in the bean skins, which tends to make the skins tough. Since salt ions are weaker than mineral irons, they allow more water to penetrate into the skins, leading to a softer texture. Apparently during soaking the salt doesn’t make it all the way to the center of the beans, so the largest effect is on the outer skin. Cook’s Illustrated recommends 3 Tbs. of salt per gallon of soaking water. You know, I don’t treat everything CI says as gospel, and quite often disagree with them, but they were right on this. ---
**Author:** ![harmonicamoon](https://avatars.discourse-cdn.com/v4/letter/h/65b543/32.png) [@harmonicamoon](https://boards.straightdope.com/u/harmonicamoon)\ **Post date:** [March 18, 2013, 4:22pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/24 "2013-03-18T16:22:37Z")
Thank you for shedding some light on these myths I had believed for 40 years. You Cafe Society folks are pretty sharp. Gracias! ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [March 20, 2013, 5:07pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/25 "2013-03-20T17:07:11Z")
Isn’t salt water a base? ---
**Author:** ![Agent\_Foxtrot](https://avatars.discourse-cdn.com/v4/letter/a/9fc29f/32.png) [@Agent\_Foxtrot](https://boards.straightdope.com/u/Agent_Foxtrot)\ **Post date:** [March 20, 2013, 5:12pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/26 "2013-03-20T17:12:55Z")
Maybe I’m alone in this, but to me, the gas is the _fun_ part. 🙂 (Much to the dismay of my SO or cats.) ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [March 20, 2013, 5:15pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/27 "2013-03-20T17:15:57Z")
> [@Johanna](#): > > Isn’t salt water a base? Not a very sturdy one. Maybe for a sea going bird. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 20, 2013, 5:17pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/28 "2013-03-20T17:17:18Z")
> [@Johanna](#): > > Isn’t salt water a base? Seawater is basic, yes. But pure salt water (NaCl + H[sub]2[/sub]O) would be neutral. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 20, 2013, 5:44pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/29 "2013-03-20T17:44:28Z")
I will be makig a batch of beans this weekend, thanks to this thread. Ribs and baked beans for dinner Saturday! ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [March 20, 2013, 8:22pm UTC](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141/30 "2013-03-20T20:22:15Z")
> [@pulykamell](#): > > Seawater is basic, yes. But pure salt water (NaCl + H[sub]2[/sub]O) would be neutral. Thanks, that answers the question about what’s the difference between acid and the combo of Na+, Cl- ions in water. [Previous page](https://boards.straightdope.com/t/soaking-dry-beans-over-nightbefore-cooking/653141.md?page=1)