This will be my first attempt at making baked beans. I started soaking my beans (white pea beans) at 7pm last night with the intent to put them into the slow cooker around 8am. I did not put them in the fridge while soaking as none of the recipes indicated it was necessary. Welll I ran out of time this morning and did not get the beans into the slow cooker. That means they will be soaking at room temperature for another 7 hours or so. I figure soaking for around 24 hours will be ok, it just means I can shorten the cooking time. My main question is...will the beans be safe to eat after soaking at room temperature for 24 hours?