re: white Beans and sasage question

I don't soak anymore.... I participated in a white bean cook off once and all the teams that placed did a "first boil" for about 30-45 minutes to make them open up. They strained and rinsed them real good and then cooked down onions, added salt pork/pickled pork, the beans and fresh water for the final cook.

Results are awesome... You get a creamy sauce, but beautiful, soft whole beans also for great texture.

I am asked to cook the beans at many a function since I weny to this method.