Stubborn beans

I soaked and cooked some dry beans that I had left in the pantry, but they didn't soften after cooking. Why?

Always use fresh dry beans if possible. Beans that have been stored for over 12 months or in unfavorable conditions may never soften.

Hard water may also cause hard beans. If the cooked beans still seem tough, add a 1/4 teaspoon sodium bicarbonate (baking soda) for each pound of beans to increase tenderness. While adding baking soda is an old trick, remember that the ingredient also may over-soften fresher dry beans, causing mushiness.

Add acidic foods, such as tomatoes, vinegar, lemon or calcium-rich molasses, near the end of the cooking time, because these ingredients may toughen the skins.

Add salt just before serving to avoid toughening the beans skins.

A friend once told me that lima beans are good (we stared at him).

Anyway, I'm going to give the beans one last chance and if they don't behave they'll have to go.

They behaved. We're having them for dinner tonight.

My doctor says that foods that make you fart are usually good for you (healthwise, not socially); junk food never makes you fart. She thinks we should learn to embrace farting.