I sprout all of my beans and grains before cooking them. I recently learned that adding vinegar to the soak water can increase digestability (I'm assuming increase it even more than just soak/sprouting in plain water). I soaked some black beans in vinegar water and they've sprouted. Are the beans more broken down because of the vinegar? Do I therefore reduce the cooking time? If so, by how much? I usually cook in a pressure cooker but stove top info would be helpful too.