I'm near here and I'm hoping someone can tell help me. A couple of days ago I decided to make a black bean soup but I only had a bag of dried black beans in the pantry. No problem. I soaked them overnight per the instructions and from there it went a bit wrong.
I wasn't sure how long to cook them for since the recipe I was working from called for canned black beans, and the bag wasn't much help- it said to cook until tender. Thanks. So, I brought them to a boil and them simmered them for about 30mins. After that I figured I would follow the recipe- I sauteed the onion, garlic, chili, etc, added the black beans (drained of original cooking water), pumpkin puree and 3 cups veggie broth. I brought this to a boil and then simmered for 2 1/2 hours covered, even adding a bit more liquid at one point, but the beans were still not tender! We ended up ordering take out last night and I put the soup in the fridge to finish cooking it today.
It's been simmering for 3-4 hours today (I had to add more veggie broth) and finally the beans are getting tender. Where did I go so wrong? Does it really take this long for black beans to cook? Was the problem the thicker broth (from the pumpkin puree) they were cooking in? The soup is very tasty, and I'm sure I have the longer cook time to thank for that, but 6+ hours to get tender beans is crazy, right?
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