Originally Posted by Andy M.
Steve's qouted sources are all respected food scientists or cooks who support the premise that salt does not toughen beans, regardless of when it's added to the water.
Acidic ingredients do effect the softening of beans and should only be added later in the cooking process.
I have no big problem either way, but in terms of respected sources, I would think that the one
I used would also be considered "respected," as would be this
My point, which is not a big one, is simply that there is disagreement here. That's all. So I don't consider one side or another a "myth."