I wouldn't call it hard by mouthfeel, but after using the boil and soak method on some dried pinto beans and cooking in a chili pot for 1.5 hours,
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I'd have given them at least an hour on their own before adding to the chilli if you're trying to rush it, or a whole lot longer then an hour & a half if you drop them straight into a long-cook. Chilli needs 3 hours on a regular simmer, or far more in a slow-cooker, by which time the beans should have caught up. – Tetsujin Nov 28 '19 at 19:35
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Could also be the case that they salted while the beans are cooking - this can leave the beans hard even after hours of cooking. Salt at the end to avoid. – bob1 Nov 28 '19 at 19:40