Why are my beans still hard?

Usually one of two things: heat too high, or salt added at the start. They need a very low simmer and late salt.

You can, but the time roughly doubles and the result is uneven. An overnight soak is the cheapest improvement there is.

Are your beans baladi?

Yes, baladi fava beans, sold by the kilo.

Baladi fava beans soaked overnight and simmered low until soft all the way through — with cumin, tahini and shamsi bread.

Soak the beans in plenty of water for 8 to 12 hours, then drain and rinse.
Put them in a heavy pot with water covering them by 5 cm, bring to one boil and skim the foam.
Turn the heat to its lowest, cover, and leave for 4 to 6 hours. Baladi beans need the time — rushing them on high heat gives skins that split over a dry middle.
Top up with HOT water, never cold: cold water stops them softening.
Salt only in the last half hour, and add the cumin.
Mash lightly, loosen the tahini with lemon juice and a little water and pour it over. Serve with olive oil and shamsi bread.

Salt early tightens the skins and lengthens the cooking — which is why it goes in at the end.

A pressure cooker does the same job in 45 minutes, but the taste is shallower than a slow simmer.

Why are my beans still hard?: Usually one of two things: heat too high, or salt added at the start. They need a very low simmer and late salt.
Can I skip the soak?: You can, but the time roughly doubles and the result is uneven. An overnight soak is the cheapest improvement there is.
Are your beans baladi?: Yes, baladi fava beans, sold by the kilo.