#Cooking #DryBeans #KitchenQuestions

I'm no novice, cooking for over 55 years, for home and work, but this stumped me.

I want to eat more beans, so I made a small pot of "baked beans", not following any recipie and making healthy choices for flavors--no bacon, for example.

Had a cup of pinto beans, soaked overnight, then cooked them in broth and tomato. They swelled up nicely. But those little devils never got soft. I didn't expect baked beans like kidney brains make. But these simmered over 14 hours in total, chewable but firm.

Any ideas? Are pinto beans that different? They are still good, just not as soft as I thought they'd be.