Harold McGee says:1
"Old seeds take longer to cook. If stored in hot and humid conditions, they develop the "hard-to-cook defect" and become impossible to soften.It's frustrating. I can't tell until after I cook them that they have "hard-to-cook defect." It's only happened with split peas (and a couple bags of black beans), and not all the time.
Sometimes dried legumes never fully soften no matter how they're cooked. This hard-to-cook defect develops when they've been grown in unusually hot and dry conditions, or stored for months in warm and humid conditions. There's no remedy except to find a more reliable brand."
Does anyone know a good source for organic split peas?