Why do the beans in my homemade soup have a "skin" when I cook them?

Question

I purchase various types of bags of dried beans for my homemade soup. I usually soak them overnight, or for many hours prior to cooking them. I cook the soup for about 2 hours. The beans come out with a skin around them. They taste good but the skin seems like it shouldn't be there. My question is, "Am I cooking them too long, or not long enough?" Thanks.

Answer 1

All beans have skin. Not all beans texture and skin break up when cooking. Beans are cooked properly when you take a sample and blow on it and the skin begins to peel back.
Here is a link to a sote that will help you choose which bean is best for your purpose.