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[quote=Anonymous]I didn't know salt hardened beans. I was taught to leave salt out until the end for two reasons: (a) it can split the bean skins, leading to some mushy skinless beans, and (b) you don't want salt in while you're still adding or reducing liquid, because you could end up with the pot of beans/chili too salty. If you've got the pot salted, and then you simmer it for awhile, the liquid reduces, but the salt doesn't, and the dish gets progressively saltier. The same is true if the stock you're adding has salt; that's why you always make your stock unsalted (or buy unsalted or at least low sodium stock/broth). If salt can harden beans, that's one more reason to leave it out till the end. [/quote]
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