I was given some beautiful heirloom beans from Rancho Gordo as a gift. I went to the website to read the description of the beans so that I could figure out what to use them in, and I also read the basic bean cooking instructions on their website. I make regular old goya dried beans all the time.
The cooking instructions on the rancho gordo website say to cook the beans in the soaking liquid, and that there is "no scientific evidence" that changing the water cuts down on gas.
Does anyone else agree with this? I always discard the soaking liquid and rinse well, because I was under the impression that in addition to making the beans cookable, soaking helps remove some of the stachyose sugars.
Also, what about phytohemagglutanin? Is that only an issue if you cook unsoaked beans in the slow cooker?
I will probably continue to make dried beans with my safe old method, unless someone convinces me that soaking liquid is delicious and harmless.