...in my Le Creueset dutch oven for upwards of 4 hours (slow, steady bubble) and just would not cook all the way through. Most of the time was partially covered, some of the time was fully covered when I got desperate. These were newly purchased beans from a national brand so I'm fairly confident that they weren't old. I'm wondering if there is some science behind a slow boil simmer of the beans causing them to not get tender all the way as I found out yesterday. I say this because I've made many similar recipes in my slow cooker and after 6-8 hours, they are always creamy tender. In the case of the slow cooker, they never simmer-boil. Any thoughts yeah or nay on this theory??