[SeeAPenny]

The lid of the pot should be cracked at the very least when simmering beans, or they could foam and bubble over (like pasta when it's covered). Typically, I do prefer to cook my beans first (generally using my pressure cooker), then add them/spice them according to whatever recipe I'm preparing with them -- and I do try to add salt only at the very end of the cooking time -- since I find it can interfere with softening if added too early. Older beans will take longer to cook and soften than fresher dried beans (and very old beans may still stay a bit on the tough side no matter how long you cook them). Also note that freezing and thawing cooked beans softens them even more -- since the act of freezing breaks down some of the fibers...

Also note that soaking dried beans (excluding split peas, black-eyed peas, and lentils --these don't really need pre-saoking) in water overnight, does help to reduce cooking times signigicantly. Many dispose of the soaking water before adding fresh water and cooking (this can help them be not so 'gassy', in you know what I mean). Sometimes I do that, and sometimes I don't -- but I ALWAYS save the rich cooking water. Makes a wonder stock for soups and stews....

To be fully digestible, beans are best thorougly cooked and soft -- but the amount of softening depends on the recipe. Beans for salads for example, should still have maybe a little firmness to them to hold their attractive shapes. But pintos and chickpeas for refried beans and hummus are easier to mash when they are soft-near-to-mushy. Peas for split-pea soup should certainly be VERY mushy, while lentils for lentil soup maybe not so much. I guess in many cases it's a matter of 'taste'.....