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Took me 6 weeks to figure out why my beans never got soft and it was the cheapest fix ever
I was buying dried pinto beans at the Save A Lot near my place in Amarillo and they kept coming out hard in the middle no matter how long I simmered them. I tried soaking overnight, soaking 24 hours, adding baking soda, even a splash of apple cider vinegar, and nothing worked for 6 weeks straight. Finally my neighbor Rosa asked what kind of salt I was using and said the cheap table salt with anti caking stuff was the problem, so I grabbed a $1.29 box of plain kosher salt and the very next batch came out creamy in about 90 minutes. I felt like a dummy but also like I just unlocked a whole new cheap dinner. Has anyone else had beans stay hard and did switching salt fix it for you too?
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