The last few times I've made kidney beans, they split when I soak them! Ever since Kenji's chili Food Lab, I always soak my beans overnight in salted water. Whats going on? Do I need more salt? This hasn't happened with other beans I've soaked/cooked (chickpeas, white beans, pinto beans, etc) recently. Did i just get a bad brand? When I cook them, they dont soften particularly quickly, so I dont want to just not soak them. Any ideas?