I am not concerned about the digestibility issue at the present time since I
cook for myself and don't have a problem with them cooked straight out of
the bag. I will remember the advice about waiting to add acidic items. I
usually pour in a can of tomatoes at some point. But even if I was to try
soaking them perhaps to try to get a softer bean, I was interested to know
if any nutrients are lost. Doesn't sound like there is. I know with
vegetables I try to save any cooking water and sometimes even use that to
cook beans. Would you happen to know if water saved from boiling potatoes is
particularly high in any nutrients?

"usual suspect" wrote in message
...
derng wrote:
What nutrients if any are lost in water used to soak dried beans if that
water is drained off and fresh water is then used to cook the beans?

Nothing you should worry about.

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