Ask food network December 26
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Many bean recipes and the (recipe on the) bag itself require pre-soaking or boiling and draining off the first water. I've known people who ignore this. Why is it recommended? What is in that initial water? Why can't you just cook them? I haven't found the answer in any book and no one seems to know. - Martha Steele, Houston
The reason you soak dried legumes is twofold: first to shorten overall cooking time; second to ensure even cooking (the rehydration aids in this). Peas and larger beans have an essentially waterproof outer layer; water can only get in via the hole where the legume was attached to the stem. That's why soaking takes so much time.
The other major advantage to soaking is to counteract the possible gastric unpleasantness that can result from eating beans. Most of the properties that cause this are water-soluble; when you soak beans in water, those properties move from the beans to the water. Discarding the soaking-water, then, will greatly ease digestion.
You can either quick-soak beans or long-soak them. For a quick soak, cover the dried beans with about 3 inches of cold water. Bring that to a boil and boil for about 5 minutes. Cover, turn off heat and let sit for two to four hours. Discard the water and cook as usual.
To long-soak, cover the beans with water and let sit at room temperature, changing the water once if possible, for at least eight hours.
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Related: Ask food network December 26
Additional information:
From www.rockymountainnews.com:
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