I'm making bean soup with a leftover suckling pig shoulder. Yesterday I made stock with the bone, a little meat, veggies, and aromatics. I (maybe stupidly) also added salt.
I salted and soaked my dried black-eyed peas overnight. I was planning on rinsing and cooking those in the broth today.
I keep reading warnings not to salt the beans while they are cooking (tough skins, etc.). So now I'm worried---should I cook the beans separately in plain water, rather than the stock, since it's salted? Won't I lose all the delicious beany juices?