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    Im pretty sure they debunked the 'add salt/acid at the end, otherwise beans don't cook properly' - there have been plenty of people test this out, Commented Aug 31, 2021 at 2:17
  • 1
    "Maybe the women in your family would shocked because they had the practice of soaking beans in bicarbonate of soda." Nixtmalized beans? Commented Aug 31, 2021 at 8:52
  • 1
    Nick: different reason, you use baking soda to soften the bean skins. It's particularly common with chickpeas. Commented Sep 1, 2021 at 0:41
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    "If you don't do that you get hard and cooked beans, which goes down about as easy as eating car tyres." This is untrue in my experience. Commented Sep 1, 2021 at 12:02
  • I only use a few kinds of beans so my experience is limited to those but I add seasoning and other ingredients during cooking all the time and never had hard beans. I always soak beans for 8+ hours. Commented Sep 2, 2021 at 13:37