Glenn wrote:
> On 26 May 2006 06:40:24 -0700, "Sheldon" > wrote:
>
> >
> >Glenn wrote:
> >>
> >> 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?
> >
> >Simmering in what?
> >
> >Sheldon
>
> water

Hmm, for someone wordy as you that's an awfully clipped response, lower
case and all.... most normal folks would have seasoned the water, at
least added some garlic, onion, s n' p., let alone a ham hock, etc....
plain H2O, hmm, hmm, hmm.

Sheldon