"notbob" > wrote in message
...
> On 2013-12-31, Sqwertz > wrote:
>
>> Dried? Always soak if you have the time. You'll save energy and keep
>> the beans from possibly splitting, cracking, and peeling.
>
> Nonsense. I never soak dried beans. And often times, peeling skin is
> to be desired. Soak a bean and the pulp cooks before the skin softens
> up and you end up with tough skins, like on kidney and lima beans.
> 'Course, if you prefer tough skinned beans..... (shrug)

I always do the quick soak now. After seeing Jacques Pepin said that
soaking too long can cause fermenting. I believe the theory behind the
soaking and dumping out the soaking water is that it helps prevent gas.