I am a bit laid up from a minor outpatient procedure yesterday and DH decided to make bean soup. (Seared up pieces of pork and used a variety bag of dried "15 beans"). He soaked them beforehand, and basically followed the recipe on the bag. Well, the darn soup has been simmering on the stove for HOURS and those beans are still rock hard!!!
What is going on??? I have made bean soup before and never had this problem. I am trying to recall what may be causing it... is it adding salt too early? Or maybe the acidity of the tomato juice he used?
And what (if anything!) can we do to get those beans softened up by dinner time?!!!
Lynn (*confuzzled one!*)