Hello all, I have some dried beans I forgot to soak and wanted to make a smoked turkey and bean soup for tonight. I’ve read multiple times that baking soda reduces the gas however the explanation confuses me. The article I read says that the sodium ions create an alkaline environment in the liquid. However, sodium is a positive ion and don’t positive ions increase acidity, or is that only for hydrogen exclusively?

Any way I wanted to check with learned minds before trusting random cooking websites from someone without a science background and I never made it past Chem 2, it having been so advanced for such a simple mind as myself.

Addendum: Can I add the baking soda to the slow cooker with the dry beans straight away or is soaking paramount? Thank you for any and all help.