Chili - dried beans- disaster?
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.