On Thu, 5 Nov 2020 John Kuthe wrote:
>
>Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!

I would strongly suggest using only one kind of bean for baked
beans... with different beans plan on a five bean salad; marinated
beans, then use canned, or cook each type of bean in its own pot if
you don't mind the extra labor and are a glutton for punishment.

When cooking dried beans they each require different cooking times.
Cooking different kinds of beans together you're looking for trouble,
some will be over cooked some will not be fully cooked. When you find
out it'll be too late. Even with the same type of bean different
brands will need different cooking times because they are grown on
different farms under different conditions. It's best not to blend
brands, and certainly not different types of beans in the same pot.
I think you will do better using canned beans... the larger cans cost
less than dried... and canned are properly cooked, just add your own
seasoning and simmer for about a half hour or less. I stopped buying
dried beans years ago... the only dried I buy are dried peas for pea
soup. I see absolutely no benefit to dried beans, not unless you've
nothing better to do with your time than to tend a bean pot.