Boiled beans should be soft. If the dish turns out tough, then the cook most likely made a mistake.
For example, I refused to pre-soak them. Or I didn’t cook the beans for long (less than 60 minutes).
It is also possible that an old product was used. In this case, the beans will not cook properly even after a considerable cooking time.
But what if the beans were originally of normal quality and the cooking was not completed too early?
Then the problem is most likely explained by the untimely addition of salt.
At what point should you salt a dish?
Some housewives add the spice too early. This is precisely why the beans cannot cook properly.
The finished dish comes out too tough and not very appetizing.
To avoid such trouble, salt should be added at the final stage of cooking.
If you salt the beans at the end of cooking, the risk of getting a dish that is too tough will be minimal.
