+
egit | Jan 23, 201309:50 AM     68

It all started with a pound of Goya "small red beans."

I soaked them overnight. I changed the water, and soaked them for about 6 more hours. I then proceeded to prepare to make a pot of chili, including browning some meat, draining, sweating onions, garlic, peppers, spices, etc. During this time the beans sat in a colander for maybe 30 minutes or so. Then I put them in the pot with some crushed tomatoes, some stock, salt, black pepper, etc.

Then they went into a very slow oven (220F maybe?) in my Le Creuset for no less than four hours. I had some errands to run, and I wanted to take advantage of my MLK Day off. I discovered to my disappointment after taking them out that the beans were still mostly raw--edible, but VERY "al dente." I put them on the stove at a moderate simmer for about 30-45 minutes, but still it didn't seem to help much.

I know some people say salt toughens beans, but these weren't just tough. Is there anything that will prevent beans from cooking? Was my oven too low? I don't like leaving home for very long with something in a hot oven.

Thoughts? Advice?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

These 11 Spicy Snacks for Heat Seekers Pack a Punch
Recipe Round-Ups

These 11 Spicy Snacks for Heat Seekers Pack a Punch

by Chris Rochelle | Do you carry hot sauce with you wherever you go? Squirt Sriracha on everything? Chow down on chili...

Hang On to Sweet Summer with Back-to-School Meals You Can BBQ
Recipe Round-Ups

Hang On to Sweet Summer with Back-to-School Meals You Can BBQ

by Laurie Wilson | If you're just not ready to let go of summer but you can hear the bloody school bell ringing in the...

This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)
How To

This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)

by Chowhound Editors | Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect...

Cauliflower Is King: Here's Why It Rules
Guides

Cauliflower Is King: Here's Why It Rules

by Amy Sowder | In the past, even in healthy eating circles, cauliflower paled in comparison to more vibrant, assertive...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.