today I am making veggie chili and i am using dried beans for the first time. Red beans and black beans. soaked them according to package directions (in seperate pots, 5 cups of water to about 1 lb of dried beans, brought to boil for 2 mins, then sat for an hour w lid on). The thing is the beans never got soft and tender, and it had been well over an hour. So i thought, okay well they will cook the rest of the way in the chili, esp if I throw in crock pot for hours.
am starting to think i was clearly wrong about that and that i should just dump this whole batch of chili. i read beans will never cook w tomato sauce bc of the acidity (and sadly i already added that).
any ideas? is this a losing game? what if i used an immersion blender on the beans? would that make it cook any better?
thanks in advance for any help.
One organization's quest to feed those in need
How Local Food Trucks are Helping with California Fire Relief
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
All Hail Halloumi: The Salty Cheese You Should Be Eating More Of
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)