In article , Primrose wrote:

Yes, I know they are called borlotti, but I am trying to cook some
from 2018, and they are taking hours (several) in a pressure cooker,
or days (several) in a slow cooker. Has anyone discovered a way of
getting them to soften any faster?

Have you tried soaking them overnight in a bowl of water?

I already put boiling water on, let it cool, throw it away and repeat
until the water is clear - this helps to reduce wind.

I expect that you already know this but it is not advised to add salt
when cooking the beans. You can add it later to taste but not while
cooking as it toughens them up.

I do. No salt.


Regards,
Nick Maclaren.