Over the weekend I made Pioneer Woman's Simple, Hearty White Chili. I should change that sentence to say, "It took all weekend to make Pioneer Woman's Simple, Hearty White Chili."
Her beans took 2 hours to cook, and I gave up on mine after 8.5 hours. I started it after dinner on Friday night, took it off the heat to go to bed and started it back up on Saturday afternoon. By 8:00 PM on Saturday, I gave up on them and decided to eat it anyways. (I went back and checked comments on her recipe and everyone else had this same problem too. The recipe called for UNSOAKED beans, just to let you know that I'm not crazy.)
Even though the beans were a little tough, the soup was good. If I make it again I'll either soak the beans overnight first or just go with canned.
i made a recipe last weekend with black beans that i soaked over night, simmered and then cooked in the crockpot for 6 hours and they were still tough. what the heck?!!! what am i doing wrong?
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