In article >,
"Glenn" > wrote:

> Hi,
>
> I have some Pinto beans that are about 4yrs old. I looked up and saw that
> people state that they will keep for 10+ (to indefinitely) if stored in dry
> area.
>
> I also found that cooking times will increase for beans over a year old.
>
> Well, I've been cooking these beans for a few hours now and they're still a
> bit crunchy.
>
> I have been pretty much simmering on low w/ cover. Should it be higher?
>
> How long should I be looking to cook these suckers?
>
> Thanks for any help :-D

Pressure cook for 20 to 30 minutes. ;-)
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