I've been trying for years to get my red beans (pinto) as soft and tasty
as Momma used to make for us to take to the cotton patch for lunch.
Finally succeeded. Soak them, overnite if you can otherwise 2-3 hours
in warm water. Then slow cook for at least a few hours. I use a slow
cooker and sometimes just let it go all night. It don't hurt to have
the chili in then too as it only gets better.

Deepak Saxena wrote:
> In article >,
> dr owl > wrote:
>
>>
>>We made a large pot of chili con carne (Gazzaniga's low salt, lowest
>>sodium cookbook) Soaked red kidney beans overnight. Cooked 1 and a
>>half hrs per package instructions. Added to ingredients and simmered
>>1/2 hr per cookbook. The beans are not cooked well and are crunchy. Is
>>there anything we can do at this point to rescue the beans and save
>>this?
>
>
> Buy yourself a pressure cooker. I don't eat meat so my main source
> of protein is beans and having a pressure cooker has saved me lots
> and lots of work. Soak beens, pressurce cook for about 15 minutes
> and then add to whatever your final dish will be along with the bean
> broth instead of water or stock.
>
> ~Deepak