dw & i have had issues recently. they're bean related. not what you think. more like, how to prepare them. we've sworn off the canned stuff and now are using organic dried. and they are taking forever to cook. the first time was with chickpeas for falafel. this time was for chili.
it's chili season. dw likes his chili. we crock potted the living shit out of this chili. not because we wanted to but because the black beans we used didn't cook all the way thru the first day. yeah. so we had to cook it the next day.
we soaked the beans for 16hours and then threw them in with the chili ingredients to cook for 6ish hours. the beans were still generously al dente. after a bit of griping on twitter, wandering chopsticks threw this nugget out at me: do not add vinegar or salt, as it prevents the beans from softening. we are thinking the acid in the tomatoes discouraged the beans from softening. so i would say boil the beans separately and add them about an hour before the dish is done. oh the things i learn online!