Recipes

[hopi]

Yesterday decided to purchase dried black beans to make a veggie chilie.

Soaked the beans in water 6 hours.

Simmered in there sauce 4 hours.

Cooled and put in fridge overnight.

Eating them now the beans are tough.

Sauce and spices are great.

Is it unsafe to eat?

Why are they still hard after so long.?

Next time I am in the store and decide to try something different.....will have to slap myself.

[RespectLife]

I'm so sorry to hear that @hopi 

It happened to me a couple times.....which is now why I buy canned beans only.

I gave up.

So disappointing, isn't it ?!

[Sooner]

I would bet the dried beans are old. Might try buying from another source.

[spumoni99]

I have found that if you boil the beans with salt they never soften.

[geezerette]

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@hopi wrote:

Yesterday decided to purchase dried black beans to make a veggie chilie.

Soaked the beans in water 6 hours.

Simmered in there sauce 4 hours.

Cooled and put in fridge overnight.

Eating them now the beans are tough.

Sauce and spices are great.

Is it unsafe to eat?

Why are they still hard after so long.?

Next time I am in the store and decide to try something different.....will have to slap myself.

---

@hopi 

I soak my dry beans--especially the black ones--for two days in the refrigerator making sure there is enough water to cover them entirely. Then I cook them for as many hours as it takes for them to get tender. Black beans always take longer to soften than other types and generally won't get quite as soft as say, pinto beans.

I would say they're "safe" to eat if your stomach can handle them! 

[kze]

I tried them from scratch many years ago and same problem.  I have made pinto beans from scratch all the time and no problem so there's nothing wrong with the beans.  They just take a lot longer.  Canned are just fine especially for chili.  Pintos are better.

[RedTop]

In my opinion, any bean that has been soaked for 6 hours and cooked for 4 hours should be done.  However, old beans will not cook to a soft stage, nor will beans that start the cooking process in salted water.  Never add salt until the beans are at the stage that is to your taste.

[deepwaterdotter]

Use a big pot with a lid that fits tight:

I place a pound of beans, 5 cups of water, and 1/8 tsp baking soda in uncovered pot. 

Bring to boil, skimming off scum as it rises to the surface.

Stir in 1 tsp salt, turn heat to low, cover, and simmer until beans are tender (about 1 1/2 hours).  

[seehorse]

Your recipe sounds like you have the seasonings and spices right, so maybe substitute canned black beans. 

Google the reasons for the beans being hard and it gives too many reasons that things can go wrong.

Good Luck!

[wagirl]

OH my gosh--so annoying right? I use canned beans now or I use my pressure cooker too. So easy and always comes out great.