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.
Acids can firm up beans, but they only firm them, not turn them rock hard. It's possible that either your red beans have been grown or stored in an environment where they'll never soften when cooked, or they have simply not been soaked enough. Or they have not yet been cooked enough.
I'd possibly leave them in the crock pot over night or somehow remove the beans from the braise and soak them overnight. Either way, it's dinner tomorrow not tonight.