What's everyone's perfect timing for cooking beans?

I always end up with a mushy mess. Thought I would try; Boil for 10 - Simmer for 20.

Will that give me Al dente?

Depends on the beans.
I get the hard ones in the bag.
I soak them over night then boil for 10 min., simmer for an hour.
Then I bake them in birdy bread or mash with other goodies.

I just soak a 16 bean mix overnight on the counter. I cook them slow until they are done, I guess about an hour. I check to see if its done when it breaks with a spoon at the edge of the pot. When its almost there I add a shredded carrot, boc choy, greens, and peas, a little jalapeno pepper. I mix it with cooked rice and barley, red pepper flake, cinnamon, ginger, flax seed. They love it!

Sounds YUMMY!!

They're cooking right now. They've been simmering 15 minutes.......

I'm building a base right now. Grains are done, Beans are cooking, then I add fresh chopped veggies when I serve.

I'm going to bed.
Cook tomorrow.

I soak mine overnight then cook about an hour. Oh yes, I put a little cider vinegar in them too.

Can you soak the beans and then slow cook them in a CrockPot?

I soak overnight or if I forget at least 2 hours in hot water and change the water. I cook for about 30mins but the rice and maize is with the beans, peas, lentils etc. I freeze this mix as my base and add fruit, veg, pasta, or whatever fresh.

I use the instructions given to me threw the recipe for Mike's manna mash. After soaking all night, make sure the water level is just above the beans. Heat to boiling. Reduce heat to simmer. Simmer until water is gone. Almost gone so it doesn't burn. hehe

Or I use the instruction for the quick cook on the back of the 16 bean soup. Add beans to water. Heat to boiling and boil for a minute. Remove from heat. Let sit for two hours. Boil 10 minutes and simmer for an hour.