If you find yourself cooking soaked beans for more than two hours, and they just will not soften, it may be your beans...not you.
at least have a sense of when you bought them.
You will also be able to tell post-soak if your beans will not soften up during the cooking process. In the method thatany"wrinkled and ornery-looking" beans should be removed.Chowhound commenter said they had "successfully cooked beans that are YEARS old, and once you know the tricks, the results are good."
First soak the beans. The quickie soak isn't very useful for OLD beans, so soak them overnight, 12 hours at least. Then, if you have reason to think they are going to be tough, bring them to a boil, turn off the heat, [and add] 3/8 teaspoon of baking soda per 3 cups of water . [Pour out the water, rinse the beans repeatedly, and cover with new water.] Then boil them as usual. IF they are still too much al dente, then pull them out, and pressure-cook them [...
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