notbob > wrote in message
...
> On 2009-02-19, Giusi > wrote:
>
>>>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>
> 15 different beans!? Diff beans have distinct flavors. This trashes that
> benefit.

Says you. And I'm convinced you couldn't pick out a lima bean from a pinto
from a cranberry if you blind tasted either.

>>>> Soak beans for at least 8 hours.....
>
> Soaking beans makes for tough skins and soggy centers.

It wouldn't have been what the bean farmer recommended if it made for an
inferior product.

>>>> In 5.5 quart crockpot.....
>
> Slowcooker? Why bother soaking?

Because I enjoy using it as the beneficial utensil it is. And last time I
made baked beans without soaking, the beans were too al dente for my tastes.
Live and learn.

The Ranger