I cooked some white beans but they came out kind of crunchy and it seems like every bean had a shell that was loosely attached that made the texture unpleasant.
Here's what I did: Rinsed and drained the beans, then soaked over night for 9 hours. Rinsed and drained again. Filled a pot with water, added basil and onions and brought to a boil. Scooped away any foam and floating bits, such as loose shells. Simmered for 2 hours and stirred occasionally.
The end result was edible, but all the beans had shells that I had to spit out. It was like eating the shell of a shrimp, albeit not as tough.
What did I do wrong? How else am I supposed to cook white beans so that this doesn't happen?
Update: No salt was added at any point, only what was stated above. Also, I let it cool for about 20-30 minutes before I ate them.