When I make soup or whatever with dry beans, I normally soak them in the
refrigerator overnight. What if I just go ahead with the recipe without
soaking?

Difference in taste? I suspect not.

Lomger cooking time? Probably. But how much longer? One hour? Two hours?
Depends on the bean type? How about northerns?

It would be nice to use dry beans in a recipe and only have a plan a few
hours earlier rather than the preceding day. Or is that just me?

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.