I have an old New Orleans Junior League cookbook with what looks like a good recipe for red beans and rice. They don't say to soak the beans beforehand, but just to cook them for 2.5 hours. Does this make sense? Package directions say to soak the beans overnight, and then cook for 1.5 hours. Is an extra hour enough to make up for not soaking?
I am irritable and tentative about cookbooks and beans right now because I made a bean soup recipe recently from a French cookbook that had you add 2 cups of wine to the cooking water. The acidity made the beans take 6 hours to cook so I had to come up with something else for dinner. Being Friday tomorrow and all, I'd just as soon not have to think fast.