It’s best to season beans after they’ve cooked or when they are nearly finished cooking. Here’s why: -Salt: Adding salt too early can toughen the bean skins, making them take longer to cook. Once the beans are tender, you can add salt for better absorption and flavor. -Acidic ingredients (like tomatoes, vinegar, or citrus): These should also be added after the beans are fully cooked, as acid can slow down the cooking process and prevent the beans from softening properly. However, adding aromatics like garlic, onions, bay leaves, or herbs during cooking enhances the flavor of the beans without affecting texture. For the best results, add salt and acidic ingredients toward the end for maximum flavor.