Lately I've started to cook dried beans rather than canned. I enjoy the firmer texture.
Here's my problem: I was planning on making a big batch of chili, so last night I soaked a bunch of kidney and black beans. As it turns out, I won't be home to make the chili until 72 hours after I started soaking the beans. Will this long period of soaking harm the beans? For instance, will the beans end up all mushy? Or can I just reduce the cooking time?
Thank you for any advice.