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Re:Soaking Beans/eggplant recipe

thanks to everyone who answered. i am back to buying canned chick peas. i
think i will let my kids use the remaining dried peas for collages. 
i do like fresh pintos. they always taste better than canned to me. at
least i now know. 
i am making this eggplant spread for thanksgiving:
Smoky Baba Ganoush

1 medium eggplant (about 1 1/4 pounds)
1 clove garlic, finely chopped
2 Tablespoons bottled balsamic vinaigrette (i am using straight balsamic
1/2 salt
1/8 teaspoon black pepper

Heat oven to 375. 
Cut eggplant in half lengthwise. Score flesh side with fork. Place halves,
skin side down on baking pan.
Bake in oven for about 30 minutes or until eggplant is softened. Let cool.
Scrape eggplant flesh into food procecessor. Add garlic and balsamic, salt
and pepper. Process until the mixture is smooth.
Serve with pitas, crackers or crudites.

>i think if you think something does not smell good, don't eat it!  that's
just a
>rule of thumb.  also, i happen to prefer canned chick peas to the home soaked
>version as i can never seem to get the right consistency w/soaking.
although i
>did work at a restaurant once where they'd leave out huge tubs of them
>to soak (no refrigeration) and they were wonderful.  i think the difference
>w/the canned ones besides possible loss of nutritional value (can't speak to
>that) is that they have a lot of sodium added.  i usually rinse mine well,
>although this likely still leaves lots of the salt.  i've never needed to
>refrigerate any type of beans when soaking, though.