I use a crock pot over night with jalapeno, hog jawl, chicken or beef stock, lotsa onions and some spices. I do not see the value of soaking over night. Great with friend cornbread.
Paul E. Smith
I see three values in soaking overnight, off the top of my head.
1- Helpful if you don't have a crock pot.
2- If you're unable to leave it cooking overnight in a crock pot for whatever reason, you can still eat them for dinner.
3- Dramatically cuts down on cooking time.
I'm guessing you cook yours overnight, but don't eat them until dinnertime. Which means about a whole day of cooking. Same time frame, really, but soaking doesn't take any electricity and doesn't require a crock pot. Just cover them with water and go to bed, drain in the morning and proceed with cooking.
Yesterday I made bean and ham soup...soaked the beans overnight (ended up being about 12 hours), started them simmering with ham bone and stock around noon, soup was ready for a 6pm dinnertime.
<message edited by felix4067 on Thu, 12/19/13 6:59 PM>