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Here’s what I found. And it has ways to correct the problem at this link, too. :)

https://answerpantry.com/beans-wont-soften/

You Didn’t Soak Your Beans Long Enough

Beans need to be soaked for a minimum of four and up to 12 hours. Some people soak their beans overnight and then cook them in the morning. You can soak most dried beans overnight with no harm. The softer the beans are when you start cooking them, the shorter your cooking time will be.

How Long To Soak Beans

Some beans may take longer to soften than others, but whether you’re soaking PINTO beans, black beans, or kidney beans, four hours is usually the minimum soaking time. When they start to ‘peel’ and get lighter in color, they are usually ready to be cooked.

Diana here: I once had this problem with a bag of carrots, or all things! Those suckers would NOT get soft no matter how long I nuked or boiled them. To this DAY I have no idea what caused that, but it’s never happened since. ;)

Interesting. Our water is somewhat hard and acidic. (It actually works out to a nice, “sweet” taste, but is also corrosive.)

I guess I’ll just try even longer. And check for varnish - hahaha. Maybe the beans “cure” with age or were in a hot truck over a weekend?

Thanks!

Off to church, now...

Diana; something that also helps to soften beans lentils and chickpeas is to add perhaps a teaspoon of baking soda per cup of dried beans. The alkalinity helps, along with several changes of soak water, to reduce the gassiness. ( A 1990s NYT Cooking editor who had problems with chickpeas and this was someone's suggestion to her to help with the gas.)

Also, avoid acids in the initial cooking of the beans or lentils. It makes them tough. Beans have a small pinhole opening in the skin that allows water in which closes in the presence of acid and delays the time required to absorb water and cook!