Dry, black beans

[haltz]

I wouldn't salt them until after they are cooked. I think that makes it take longer, but I'm certainly no chef.

One question: How long are you cooking them? Unless you have a pressure cooker, it's going to take over an hour to get them soft I believe.

EDIT: Found this: http://americanbean.org/cooking-with-dry-beans/

[lukethedrifter]

You need to get over your saltphobia. It's not so much about the taste but about what salt does chemically. In this case, adding salt to the cooking liquid shouldn't help because you want the water moving into the beans. A liquid of greater concentration would have the opposite effect. Btw, why lunch for AD and not ltd?

[Hudler]

If you cover them in cheese and bacon they taste much better.