Loftwings and Demons

Those pinto beans I cooked were at least five years old. I had to boil them longer than I usually do (I cooked them for 2-3 hours, changing the water once, then let them soak in the water after I turned off the heat for maybe an hour). They came out a good consistency. I'm glad that worked out, since I'd heard that sometimes it can be a challenge to cook really old beans and get them soft enough. But beyond cooking these longer than average, I didn't have to do anything special. They came out great.