For larger beans like kidneys, I disagree. But for split lentils, various dals, navy beans, etc, you can get away with not soaking them. One thing I have found

For larger beans like kidneys, I disagree. But for split lentils, various dals, navy beans, etc, you can get away with not soaking them. One thing I have found (and Cooks Illustrated concurs) is that you should salt both the soaking water and the cooking water.