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