On Fri, 18 Dec 2015 09:05:41 -0800 (PST), John Kuthe
> wrote:

>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.

Baked beans is not bean soup... there is no reason to soak beans for
bean soup.