Bean Cooking Tip Turns Out to be True

I grew up eating Campbell's Bean With Bacon Soup and I have made many attempts at cooking a homemade version of it. One of the problems I had with it was that the Navy Beans would get soft, but the skins would not, ruining the texture of the soup.

I recently read the Cook's Illustrated version of New Orleans Red Beans and Rice and they recommended adding 3 tablespoons of salt to 4 quarts of presoak water. The salt changes the chemistry of the skin, allowing them to cook as quickly as the bean interior.

Yesterday I tried again, this time using the salt in the soak. It works! - The skins were as soft as the beans.

You might want to try this next time you cook beans.