Black Beans - Toss the soak water?

I'm making a two pounds of dry black beans by:

• Sorting out the rocks, dirt, malformed beans


• Washing any dirt or mud from the remaining beans


• Soaking for only 1 hour in 2 gallons of water and 2 Tablespoons of salt


• Add any non-acidic ingredients and spices


• Heating stove top until 212 F


• Maintaining temp in oven at 225 F for 3-4 hours


• Adding any acid like Tomatoes after cooking is finished

My Logic is:

• Soaking for 1 hour is reported to decrease cooking time


• Soaking for 8 hours only decreases cooking time by 30 minutes and makes more beans fall apart


• Soaking / cooking in salt reduces skin toughness


• Using the soak water in the final product improves taste, nutrients, color, as reported by Alton Brown, many other pro chefs, and most traditional Cuban and Mexican cooks


• Salt content of the soak water is about what I'd like in the final product


• Using stove top is fastest method of reaching 212 F and avoiding 170-180 F, which increases phytohaemagglutinin (phytohemagglutinin) by 5 x at that temp


• Using oven avoids stirring / sicking to the bottom of the pan


• Adding any acids like tomatoes increases cooking time

Answers and feedback requested:

The CDC reports that pouring off the soak water decreases phytohaemagglutinin in the final product. However, if 30 minutes or more removes most all of the phytohaemagglutinin, why would throwing out the soak water help, and if so, by how much?

Soak water also contains other non-digestible sugars and proteins that can cause problems. However, extended cooking is also supposed to break these sugars and proteins down. So, will this increase digestive problems, and if so, by how much?

Any other comments of answers to critique my methods are welcome.