Dried beans are one of my comfort foods. I've cooked them all my life, all different kinds, all levels of freshness and in different regions of the country. I would have said I'm as much a bean expert as anyone. I've always had consistent results until I moved from California to New Jersey and now i can't get my beans to soften! I know all of the issues and tricks with salt, acid, age so I'm wondering if the water has a different mineral component here that is affecting the cooking process. Anyone else have this problem? Any ideas?