When I make bean soup, I first wash the beans , then soak them overnight. The skins just burst and come off and I can rinse them to float them off. Hope this makes sense.

Another Why? LOL Wouldn't the beans just cook to mush with the skins off? Is the soup suppose to be creamy,thus the reason for removing the skins? If so just dump them in the blender,skins and all.Problem solved!

...Take a teensy-tiny little potato peeler...

LOL, not really. I have no idea. I soak my beans overnight, no matter what kind, rinse them, cook them, and never give the skins a second thought.

I shake them in my colander!

I never take the skins off mine. I never ever thought of doing it.

Sue

Never knew beans had skins! Learn something new every day visiting the Kitchen Table :)

Count me among the perplexed. I too wonder why.

Another thought came to mind. A major portion of the nutrients in most fruits and veggies are contained in the skin. I don't know if this is true of beans but it's someting to consider.

Not only nutritious, I imagine the beans contain a lot of the fiber which also make beans a healthy food.

I make bean soup once in a while. I use any beans, soak them overnight, then cook at least 2 hours. I use my stick blender to make it nice and creamy. Beans are very nutritious-a good source of protein and fibre. Of course I add other vegetables, carrots, celery,onion,and herbs.

I remove them also when I can. Never used to until I found out that it decreases the amount of 'gas' you get and also if you have gerd/acid reflux, it cuts down greatly on your suffering. Other than for these two reasons, I'd leave them on!

Removing the skin on beans is the best, especially when preparing soup. Following soaking your beans put them in a large bowl full of water and pick the beans up between both hands and vigorously rub together and the skins will fall off. Then slowly drain water off of beans and skins will drain off with water into strainer. Repeat until all skins have been drained out of bowl. An even faster way is to place your beans in the blender with a little water, on a low speed, the skins will come off. Then repeat rinsing in large bowl or the blender pitcher, draining water with skins into strainer until your beans are free of all skin. Then cook your (skinless) beans as usual. Delicious!

I soak any dry beans over night and cook them never heard of trying to skin the little buggers.

I used to remove the skins for my aunt as the skins bothered her stomach/intestines. I soaked them and then rinsed and scrubbed them roughly with my hands, in the pot. I personally like the skins.

"Skins" are supposed to stay on the beans, and what you are experiencing is shredding. A method you can use to keep beans from shredding is to brine them first. Here's a video from America's Test Kitchen using this method --- https://www.bing.com/videos/search?q=brining+beans+america%27s+test+kitchen&view=detail&mid=A21A26A305489F5AEA52A21A26A305489F5AEA52&FORM=VIRE 

I sprout beans first, the germination increases the enzyme activity as much as six times, and inactivates the enzyme inhibitors (which are found in all seeds). Sprouting takes the (ahem) "noise" out of them, increases the nutrients, and makes them easier to digest. How to: http://www.insonnetskitchen.com/how-to-sprout-cook-beans/  (I also follow a method from the book "Nourishing Traditions".)

I'm with Tigerlil. Trying to picture ANYONE removing the skins from soaked northern beans, one by one?? I did come across FRESH Favas and chick peas once. The WORK involved was NOT worth it. My grandmother's bean soup (and split pea) are both what I'd call "dump" recipes... big pot, bone, water and DUMP everything else in. I don't even remember her ever soaking them overnight??

To the comments why remove skins? Nature puts a lining of acid under bean skin that can cause stomach aches , especially from the larger variety beans. Take them off, why take a risk of tummy ache?

Acid lining under bean skin to protect the bean from being eaten by animals

navy bean soup...

ham bone or something else smoked (turkey wings)

celery, onions and carrots.

bay leaf

bag of dried beans

dump into big pot, fill with water and simmer till the beans are "done"... a few hours.

I thought this post might be about something like Fava beans. imo, way too much work. once found fresh garbanzos... in pods. way too much work for end product not much different in flavor or texture from canned.