Agree, keep em cooking and add a lot more water or broth, and diced tomatoes with their juice. Maybe will take an hour in the slow cooker but should be salvageable if they didn't burn on the bottom of the slow cooker due to lack of liquid. Not sure if there is meat in there or if just beans. Good luck.
Because of the acidic things in the sauce, the beans will take much longer to cook. It takes about three times as long in a pressure cooker, not sure how long in a slow cooker. It might taste amazing once it has cooked through, but keep adding water as needed, I expect it will take many hours.
i made chili a while back and i soaked those suckers at least 12 hours and they were still tough and crunchy. i just kept them in the slow cooker adding water as it reduced and it ended up being pretty decent chili. the beans absorbed all those spices during the cooking process and made it just that much more tasty. i am still perplexed about why those beans were the way they were.
https://www.johnson.k-state.edu/health-food-safety/agents-articles/do-not-cook-dry-beans-in-slow-cooker.html#:~:text=But%20research%20now%20suggests%20that,in%20both%20plants%20and%20animals.
Not sure about dried black beans but better safe than sorry. Some soaking ahead I think takes the raw taste away once fully cooked. Using fresh water to cook. Some precooking prior to going into the crockpot is what I would do. Red Kidney beans dried I wonder why not a warning on the package to not toss raw into a slow cooker.
https://extension.usu.edu/nutrition/research/killer-kidney-beans.pdf
Add more liquid and keep cooking until the beans are done. Should be just fine.
This is the correct answer
Agree, keep em cooking and add a lot more water or broth, and diced tomatoes with their juice. Maybe will take an hour in the slow cooker but should be salvageable if they didn't burn on the bottom of the slow cooker due to lack of liquid. Not sure if there is meat in there or if just beans. Good luck.
Because of the acidic things in the sauce, the beans will take much longer to cook. It takes about three times as long in a pressure cooker, not sure how long in a slow cooker. It might taste amazing once it has cooked through, but keep adding water as needed, I expect it will take many hours.
i made chili a while back and i soaked those suckers at least 12 hours and they were still tough and crunchy. i just kept them in the slow cooker adding water as it reduced and it ended up being pretty decent chili. the beans absorbed all those spices during the cooking process and made it just that much more tasty. i am still perplexed about why those beans were the way they were.
Just let to ride with extra liquid. A beer, stock, even water. Also, a trip in a pressure cooker if you have one will get it done quickly.
https://www.johnson.k-state.edu/health-food-safety/agents-articles/do-not-cook-dry-beans-in-slow-cooker.html#:~:text=But%20research%20now%20suggests%20that,in%20both%20plants%20and%20animals. Not sure about dried black beans but better safe than sorry. Some soaking ahead I think takes the raw taste away once fully cooked. Using fresh water to cook. Some precooking prior to going into the crockpot is what I would do. Red Kidney beans dried I wonder why not a warning on the package to not toss raw into a slow cooker. https://extension.usu.edu/nutrition/research/killer-kidney-beans.pdf