What would happen to a recipe if you used dried beans instead of soaked beans?
A lot of people have misconceptions about soaking beans. Beans are grouped according to hardness, and not all beans need to be soaked. The softer categories of legumes like Split Peas, Lentils and Butterbeans can be quickly pressure cooked without soaking, but the hardest beans, such as the Soybean, are so hard they need a full 12 hours to rehydrate.
Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits. Finally, soaking does absolutely nothing to reduce the gas-producing properties of beans.
if we use dried beans directly it will take more time to cook and beans won't cook properly.
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