Please help. My black eyed peas have cooked 11 hrs in the crock pot and they're tough. I presoaked, cooked in veg stock, introduced acid after 10 hrs.

You can soften stubborn beans by adding just a pinch of baking soda. Don't introduce a acid until your beans are softening up.

I cook beans in my slow cookers all the time. Usually white beans or garbanzo beans. Take a few beans out and cut them in half. You should be able to see if they are cooked in the middle or not. It could just be that the skins are tough. I make white beans with pork all the time and add tomatoes in the beginning. They turn out perfectly every time.

Thanks for responding. The bean is tough. The skin hasn't separated. I turned the crockpot to high. I also added tomatoes - acid. Do you think they're just undercooked? And since I added acid, will they remain tough?

It could be that your beans are older and those always take longer. When you say they are tough, do you mean the skin or the bean is under done?