I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them.  So:  how long should dry beans be soaked?  Should the water be just tap water, or salted?  Should the soaking water be discarded or used later?  Thanks! 
I found this article in the LA Times with detailed experiments suggesting that soaking beans is unnecessary and it takes away the flavor and texture. 