Soft beans vs. firm/hard beans

 
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Soft beans vs. firm/hard beans

Raifu
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This post was updated on .
So, today, I had some well-cooked beans (chili) that were quite firm. I prefer my beans super soft. So, I thought I'd do some research on how to make soft beans.

I found Bigfoot's comments on this article to be insightful (although in need of testing):
* https://cheftalk.com/threads/how-make-soft-beans.21484/#post-157070
* https://cheftalk.com/threads/how-make-soft-beans.21484/page-2#post-157716

So, yeah, ideas (not just Bigfoot's) include adding baking soda, don't cook them with tomatoes (add tomatoes after the beans are soft), pre-soaking overnight, and other stuff. They say older beans stay firmer longer.

cooking_
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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