On Friday, December 18, 2015 at 12:40:23 PM UTC-6, Brooklyn1 wrote:
> 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.

Truedat!! Do you want the dried beans to soak up water or the soup broth? :-)

John Kuthe...