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When soaking beans overnight should they be refrigerated?

Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically. And the texture of the beans will also be it their best, with fewer split-open and burst ones.

bonappetit.com - Is Soaking Dried Beans Overnight Really Necessary? - Bon Appetit

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If you’ve been reading Basically for a minute, you’ll know we’re big fans of cooking with dried beans. And if you haven’t, well, we are. The flavor and texture that properly cooked dried beans bring to the table make the canned stuff feel like child's play. The skins are in tact and firm, and when you bite into them, the insides are smooth and flavorful. But dried beans are a little bit more of a commitment to make, seeing as they’re...dried. A lot of recipes will tell you that soaking beans overnight is non-negotiable, but is that really the case? Do you really need to wait that long to eat marvelous, tasty beans?

The short answer to this question is no. You don’t have to soak your dried beans overnight. We’ll get to what you can do instead in a second, but first, a note about why we soak beans. Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically. And the texture of the beans will also be it their best, with fewer split-open and burst ones. But like we said, you don’t have to commit this hard. If you’re the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all. Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook. But timing aside, sometimes we actually like to cook beans straight from dry, as is the case with this easy black bean soup recipe. The reason we like to cook beans from dry when making certain soups is that the liquid that they're cooked in becomes a delicious broth, negating the need for any boxed stock to give it body and depth. If you start by building flavor in the bottom of a large stock pot by sweating aromatics and chopped vegetables, you can add spices, water, and finally beans to build a satisfying broth over time.

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How often should you Stir chili when simmering?

The majority of the work should be done in a crock pot or dutch oven, stirred every 20-30 minutes (but as @Martha commented, keep the lid on as much as possible to ensure even cooking).

cooking.stackexchange.com - Chili cooking time - Seasoned Advice

You'll find approximately as many recipes for chili as you will chili cooks. I find that I can make a great chili by simmering it for a minimal amount of time, no more than a couple of hours, letting the hot peppers do most of the work of flavoring it. (Here's my current chili recipe. I used to take three days to make chili.) Soaking and simmering for a long time just isn't the taste I'm going for. You may find you prefer a chili with a longer cook time. (Many people seem to.) Experiment and find what works for you. Chili needs a good amount of liquid both to keep heat circulating freely and to keep it from sticking to the bottom of the pot. Sticking is less of a problem in a crock pot than on a stove, but you still need to scrape the bottom of a crock pot periodically. Water will evaporate as chili cooks. If you added the water all at once, the chili would start out watery and end up dry. I add the water as it's needed, to maintain the consistency I want. In the end, experiment, tinker, and make that chili your own! There are hundreds if not thousands of chili recipes, and there's no single correct way to make it.

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