a gall of some kind... i tried googling PBean gall.. lol.. but no such luck ... i know of none.. that are a harm to the tree... they are cosmetic damage to the leaf ... check out the link ken Here is a link that might be useful: link

I grew them as string beans & when they dried on the vine, because I had eaten & frozen my fill, I eat them as shelly beans. Did not know what shelly was in those days, just called them dry beans.

When you do home food storage like I do, old beans can be a challenge if you don't rotate your stock in a timely manner. Add to that, you can't always be sure when your beans were harvested and how long, and under what conditions, they have been warehoused before you purchased them and place them into storage. Beans store best in cool temperatures away from heat and light. Since the original posting of this thread I've added two more methods for preparing them to my arsenal of choices. The first method is sprouting them before cooking and the second method is brining. "Sprouting decreases the total carb content and the starch content, increases the dietary fiber and increases the digestibility." Sprouting beans takes the "noise" out of them. If the beans won't sprout well, then they are too old for cooking using standard cooking methods and I'll mill them into bean flour and use them that way. I now sprout all lentils before cooking to increase the nutrition, and I will also sprout them and then dehydrate them for even faster cooking times. Brining is a method I learned watching America's Test Kitchen (link below). I especially like brining when I use the beans whole in a salad or entree and I want a creamy soft bean that doesn't blow apart during cooking. A couple other things to note after re-reading this thread - the minerals in hard water affect beans and adding baking soda is a way to neutralize hard water. However, "Amounts of baking soda over 1âÂÂ8 teaspoon per cup of beans may destroy the thiamine (Vitamin B1) in beans. Thiamine is a valuable nutrient and one reason why beans have a reputation for being nutritious." So using bottled or filtered water (not distilled) may be the best answer for anyone who has hard water to contend with. -Grainlady Here is a link that might be useful: How to Brine Beans

10 minutes is probably plenty since you presoaked the beans. Without soaking, I cook pintos for 14 minutes in the pressure cooker and they're done. But not mushy. I usually want them to use in chili so I need for them to hold their shape. I always have quite a bit of bean juice; most of that goes into the chili also. With a pressure cooker, you don't have evaporation helping to reduce your liquids. So I'd try the recipe again but with less liquid and/or more beans. You can sieve some of the cooked beans out & whiz them in the food processor to give the soup more body. Or just cook the soup in an open kettle. Using presoaked beans, it's going to cook up reasonably quickly and that way you can monitor the liquid.