Need some input por favor.

My mission was to make a crock pot of Pinto beans for opening weekend, I forgot to put the beans in water as soon as I got home to soak overnight
Long story short they only soaked in water for two hours before the went into the crockpot, after cooking for about 5 hours they were not ready so I left them behind.

They have been cooking mainly on low in the crockpot for about 10 hours now and the beans are still firm.
So the question is just keep cooking them and they will eventually soften up or ?
Hate to chunk them for they have great flavor.

They'll cook just fine, takes lots longer. Put the lid back on and turn up the heat some more, but make sure to add a little more liquid and not burn the bottom

I will tell you this. We bought some beans at the Priddy Store about 10+ years ago when we were at the deer lease and put them on around 9 a.m. They never did get soft in a crock pot on high heat. Never had it happened before or since.

Big beans like pintos are the worst. Heavy thick skins which impede the moisture absorption. That's why I appreciate the Insta-Pot for pressure cooking them quicker

Not to “oxner” this thread, but the 5-Star pinto beans that some wonderful forum member posted about 10 years ago are the best beans ever, and I mean EVER.

No, you didn't Oxner it, you didn't say add a can of refried beans to the beans.

LINK?

I don’t cook beans in a crockpot, just doesn’t seem to come out right.

Don’t take much from my MIL’s cooking but with beans she’s got it down. Soak beans or don’t. Put in a pot on stove cover and bring to a boil. Turn heat off and let sit for 1 hour. Stir and turn on low to medium heat and add a pack of cooked bacon plus the grease that cooked out and season to taste. Not unique just a classic very good pot of pinto beans.

Old beans won't get soft - I have run into that before. Also not a fan of pintos in a crockpot, the one time I tried it they didn't come out right.

I prefer a pressure cooker. Always perfect.

Had many good bowls of beans from a crock pot. Usually don't soak the beans do add salt pork, chili powder and Lawry's seasoning. Cook on high until done. If done before ready to eat turn to low.

Let them keep cooking

Link to 5 star pinto beans from the way-back machine https://texashuntingforum.com/forum/ubbthreads.php/topics/1143029

Keep the lid on and let them cook. Depending how old they are will determine cooking time.

Agree with Wilhunt for I have cooked several batches of beans in that crock pot and they all turned out good!



Bought that pack of beans the day before I started cooking them.

.

Will do ^^^^^^^^^^

No problem using a slow cooker either. I add bacon, quartered onion and chili powder (sometimes a can of Mexican stewed tomatoes). I`ve never soaked my beans because I`ve never planned ahead that much. I wake up and just put them on. One day I`m gonna try it though.

Here`s the beans I took to work before retiring.
1-lb.beans
1 lb. Breakfast sausage (hot). Brown and drain grease before adding.
1 lb. Bacon. (Fry till half done before putting in crock pot)
1 Onion-Quartered
1 Can HEB Mexican Stewed Tomatoes
2-3 Tbs. Morton`s chili blend (any chili powder will do)

Turn up on high and keep cooking. Have always cooked my beans in a crockpot. Sometimes soak overnight, many times have forgot, eventually comes out great either ways.

Chalet is right- beans keep drying and getting harder. I never knew that, always cooked dried beans within a few months but I had some that were a couple of years old and they never did soften up.
For "camp" cooking Lentils don't have to be pre-soaked, just cook. Same with split peas.

Well they finally softened up and it was chow down on time, they were very good.
Thanks for the input

The fat lady sang.

I retired and the income changed so I started saving $ any way I could. One was dry beans versus canned. After a while- decided they taste better, cost less, and no chemicals like canned stuff. I'm now "going backwards", meat with the bones. There must be stuff in the bones that is good for you, etc. Blessing in disguise. Making my own sausage. Know what's in it. No guarantees in this life but it can't hurt.

My Mother was a great cook and she always said pintos needed to be boiled on a rolling boil for at least 15 minutes.
She never soaked her beans. She only washed them and picked out any debris. We get good clean beans now days but back in the 50/60’s you had to pick thru them.

I can't tell you how much it made my day to read this. Thank you

You are spot on about having to "LOOK" the beans as my Mom called it. I have picked out many a rock from the dry pintos. She also taught me to never add any salt till the beans are getting soft, then the last 30 minutes add it in. Other spices and ham or bacon go in after about an hour in the crock pot.

I found a couple of pebbles a while back. ALWAYS sort.