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?
>
> dr owl<---- clearly not a wise owl :<)

Did you add salt before cooking them as that will make them stay hard -
salt should always be added to beans after they have softened and are
almost - EF