Yesterday, my husband made chili while I was out. Unfortunately, he added the beans (pinto and small red) before they were thoroughly softened (he'd brought the dried beans to a boil, then let them sit for 1 hour). We cooked the chili for a few hours, but the beans are still rather hard and I'm afraid they won't ever soften on account of the acid from the tomatoes and the salt that they're cooking in. We ate something else for dinner last night, and I'm hoping to save this chili and serve it some other night this week. Anyone have any suggestions for softening the beans once they've been added to acidic ingredients? Is it as simply as cooking for many many hours?!?