1. Soak the Beans Overnight

• If using dried beans, soak them in plenty of water for at least 8–12 hours or overnight.
• This helps break down tough starches and shortens cooking time.
• For a quicker option, use the quick soak method:
  1. Bring beans to a boil for 2 minutes.
  2. Remove from heat and let them soak for 1 hour before draining and cooking.

2. Cook the Beans Before Baking

• After soaking, simmer the beans in fresh water for 1–1.5 hours until tender but not mushy.
• If they are still firm, continue cooking before adding them to the sauce.

3. Add Baking Soda (Optional)

• Adding 1/4 teaspoon of baking soda to the cooking water can help soften beans faster by reducing acidity.
• Be careful not to use too much, as it can alter the taste.

4. Avoid Acidic Ingredients Too Early

• Tomatoes, vinegar, and molasses can slow down the softening process by toughening bean skins.
• Add them after the beans are fully cooked or during the last hour of baking.

5. Slow Cook for Tender Beans

• For baked beans, cook them low and slow (325°F / 160°C) for 2–3 hours, adding liquid if needed.
• If using a slow cooker, cook on low for 6–8 hours for extra softness.

6. Check Your Water Type

• Hard water (high in minerals) can make beans tough. Use filtered or bottled water for best results.