"Dave Smith" > wrote in message
...
> On 2017-09-14 3:15 PM, Wayne Boatwright wrote:
>
>> I've read that the age of dried beans can be a factor. The older
>> they are, the longer they take to cook and sometimes will never cook
>> until tender. I once put a pound of cranberry beans in the slow
>> cooker and, after 18 hours of cooking, never got tender.
>>
>> OTOH, there are many foods that simply need to cook until done,
>> regadless of timing.
>
> I am no expert on cooking beans. I tried baking beans a long time ago and
> the results were no good enough to bother with for a long time. I tried
> them again last winter and used a recipe I found on line and they were
> much better. However, the beans were still pretty tough. I had soaked them
> over night and then baked them for 6 hours. I think the problem was that
> the temperature was just too low. I started them this morning and tried
> them at about 1 pm and they were still pretty tough. I went on line to
> look at other recipes and most of them used a much higher temperature. My
> recipe said 250F. I cranked them up to 300 for a couple hours longer and
> they are now nicely cooked.

I always cook my beans before baking. Then I bake the hell out of them.