What's the shortest time I can safely soak black eye peas and romano beans (soaked and cooked separately) before cooking? I'll be boiling them till mushy for fermenting a sweet (6 week) miso paste as per the recipe in The Art of Fermentation by Katz.
I put them to soak a couple of hours ago, but a friend just phoned telling me that a bunch of people are coming to spend the day at my house tomorrow and I need to have everything cleaned up. I don't really want to leave them soaking till the next day - mostly because I don't have enough bowls to do both soaking and hosting. I would like to get the beans at least cooked today, but I worry about not soaking them enough. Could you let me know what is the shortest soaking time for these beans?
Also, what is the horrible thing that happens if you don't soak the beans enough?
I really should get these people to give me more than a days notice before scheduling my life... ah well, something to work on after I get the house cleaned up.