On Friday, December 18, 2015 at 10:46:46 AM UTC-6, KenK wrote:
> 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.

I soak mine before I make my homemade "baked beans". 5 or 6 hours, sometimes overnight. Plumps them up nicely for a shorter cooking time. I discard the soak water and rinse several times, purely for asthetic/appearance reasons.

John Kuthe...