Instead of soaking overnight and then cooking, Would it be the same result if its used a slow cooking process or a crock-pot to do both at the same time, cook the beans and release the gases?

Thanks

Soaking the beans and changing the water after soaking does help with some of the gasiness associated with beans; however you can do a quick soak or skip it all together if you like.

We go into a bit more detail about this in the Cooking School Lesson on How to Cook Dried Legumes.

Hope this help!

p.s. It's nice to see you back in the forum Jose - welcome back!!

Does tis applies same way of cooking if im using the white beans ie black eye peas?

Yes Coco... it's the same process. Cooking time will vary depending on the bean type and size of course.

Already set them for overnight cooking at the crock-pot with no pre-soaking nor rinsing.

It will be an interesting experiment and learning experience tomorrow ... :D I'll feed my room mate and hope for the best!

Should have seen the How to Cook Dried Legumes before..

The technique looks very easy, but the resulting dish looks incredibly dry and unpalatable to me. Would it be possible to add some kind of liquid, say more of the cooking water to taste, to the beans, so they aren't so dry and lumpy looking?

Indeed you can add some of the cooking liquid...good thinking. Cheers!

One of the best cooking tip I ever received was to add about 1/2 to 1 teaspoon of powdered ginger to beans as you are cooking them. This does a good job of degassing them and oddly does not impart a ginger flavor. I usually use about one teaspoon in the soaking water and 1/2 teaspoon in the cooking water for 2 pounds of bean. I have tried this with brown beans but not yet with other varieties.