will soup beans go bad during soaking period at room temp?48 + hours
It is normal for pulses to develop froth when soaked. Note that soaking dissolves lots of molecules contained in the beans. Some recommend to soak and throw out the soaking water in order to remove the oligosaccharides contained in most legumes, because bacteria breaking down these indigestible sugars produce gases as a side product, which is felt as bloating. Soaking also dissolves many of the micro-nutrients contained in the beans, and is adviced against the practice. If the beans are soaked (for shortening of cooking times), the soaked water should be used for cooking. If the eaters experience bloating, the beans should be cooked for a longer time, to give oligosaccharides time to break down under temperature. I would recommend that you soak in the fridge for much shorter period the next time - you don't need any fermentation to take place, so the low temperatures aren't a problem.