I have lately discovered, through bitter experience :-) the truism
that old dried beans take longer to soften/cook than fresher ones.

The question is: Howzabout I soak (old, uncertain age) dried beans
for say, two days, or maybe even three (keeping them cool/refrigerated
as appropriate)? Would this "even out" the variations in toughness
due to age, insuring that the cooked beans would all be evenly/
thoroughly cooked?

--
Silvar Beitel
(very occasional poster)