I soaked some beans last night but find now that I cannot finish the dish today. I wonder if anyone has experience to counter my first idea about how to proceed: I have drained the soaked beans and mean to refrigerate them until tomorrow, rather than leave them soaking too long.
The other possibility, I suppose, is to keep soaking them for close on two days in the fridge, where it's not likely they'll ferment. But I'm thinking that might be overkill, all the same. Or maybe it doesn't matter?
The stakes are a bit heightened, as these are special, expensive beans (Tarbais).
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