Cooking my 25 year old rred and pinto beans

I posted before about my old beans..........   This is kind of an update and review..........

So I have two 5 gal home depot paint buckets with snap on lids that I filled up with mostly red and pinto beans with another bucket with rice as my doomsday food storage at the
turn of the century ( 1999  ) and put them in the basement that hovers between 60 F and 70 F year round.   These beans will not soften no matter how much I cook them....   ( I tried 5 or 6 hours.... and again the next day etc.   I determined the beans were cooked but just not soft.    MY SOLUTION
is to cook no more than double the standard cook time and then drain all liquid and  pulverize in a food processer which basically turns out
re-fried beans mush ( like mashed potatoes etc )that is great with chunks of meat, cornbread or tortillias or crackers etc.    I feel like all the nutrition is there, there are no spoiling or bug issues etc.  ( Early on, I did find that I needed to place all the 2 and 5 pound bags of beans in the freezer at 15 degrees F   for 24-36 hours  to kill any bugs or eggs that might have been in the bags.)   I really have no idea what the minimum time is but I tried always to get at least a day or two...sometimes a week or two etc.