does anybody know if it is possible to cook dry beans without salt?
I cook dry beans without salt all the time. Here is how I do mine: 1. Cover the beans with cold water, and bring to a rolling boil. 2. Cover the pot. Turn off the heat. Let sit for 1 hour. 3. Drain the beans, and add fresh water. Then cook until soft, and drain. Incidently, since you are a vegetarian, and are concerned about your protein, were you aware that beans combined with rice constitutes a perfect protein? Also, do you know that Anasazi Beans do not produce the “gas” problems that other beans do? Anasazi beans cook quickly using the formula that I follow. What I do is to follow step one, then when step three begins, I start my rice cooking. Everything finishes at the same time, and I mix the rice with the beans. Great stuff! Anasazi beans are available from Jaffe Bros., Inc. 28560 Lilac Road Valley Center, California 92082-0636 Phone: (760) 749-1133 if you cannot find them locally.
It’s absolutely possible! In fact, lentils actually get tough when cooked with salt; salt should only be added to lentils after they’ve already cooked. The only reason the salt is added to the boiling water is for flavor, just like adding salt to boiling pasta. If you don’t miss the salt flavor, then skip it altogether. If you do miss it, try the salt substitute that you mentioned; potassium salt (“No Salt”) has a very similar flavor without the sodium. (If you’re not used to using potassium salt, go easy at first – some people say it’s actually “saltier” than salt!) Whenever I cook dried beans, I often don’t add salt to the cooking water. I tend to add enough herbs and spices that I don’t need the added flavor, and I certainly don’t need the added sodium! If you’re interested, I found this snazzy website that has the cooking times for different dried beans as well as some cooking tips.
Salt is not required to cook dried beans (any legume). You can cook them in water and season them afterward or while they simmer. As you are no doubt aware, dried beans often get their flavor from what is added to the cooking water. This can include, but is not limited to, herbs, broth, and vegetables (and fruit). While I am a big proponent of a bit of sea salt, I often make food without salt and allow people to season their own food. I don’t like to use “fake” products in my food (aspartame, chemical additives). Here are my suggestions for enhancing your legumes without salt. CHICKEN BROTH You can purchase sodium free chicken brother or make your own broth. This will add flavor without sodium. If you want to really give your end result some punch, add demi-glace (make sure it’s sodium free). Demi-glace is very expensive, but it’s really excellent. LEMON PEEL Lemon often masquerades as salt. Use lemon to enhance the flavor of lentils and white beans. If you are cooking it with the bean
