Try to avoid hard water to cook beans.
If you consistently have problems cooking
beans to the desired tenderness within specified
cooking times, you may have hard water. Hard water contains
lots of minerals and it causes a chalky white or gray spots or residue on the
inside of your cookware whenever you boil water. This is caused by high concentrations of minerals, like calcium and magnesium, which interferes with chemical and physical changes that are supposed to occur
in beans during soaking and cooking and destroys the nutrient value. The
same rule applies to not adding ingredients like molasses during cooking because it is high in calcium.
of a problem this is depends on how hard
your water is. In some rare cases beans
simply won't cook, and if you're having a great deal of trouble getting dried beans to cook properly, buy purified bottled
drinking water – not distilled water – for soaking and cooking beans.