George, I learned my lesson the hardway. I entered a chili cook-off and wanted to use fresh beans, not something from a can. I soaked them over night and began to build my base. After simmering the ground chuck, onions, peppers and spices for nearly an hour I added the pre soaked beans and let them simmer for a couple of hours. Then i added the chopped tomatoes and cilantro and the rest of my ingredients and let them cook for 4 more hours. The beans were still crunchy, not all of them but more than 1/8th of them. I had another day to let them hold over in the fridge. The next morning I had to be at the cook-off at 11:00 A.M. I got up early, started my cauldron cooking again, 2 more hours and still crunchy beans. I was like......what the fark??????? are these beans old or something? So I ran to the modern encyclopedia ( Google) and discovered that when you add acid IE. Tomato based ingredients it retards the beans and they won't cook any further. I freaked, I moved my chili into a 3 gallon plastic container and put it in the Microwave in batches. The stuff was boiling like crazy and I thought, Ha..I have got it now, this sH$ts so hot now the beans have got to be cooked......wrong. I seriously wanted to pull a no show at the comp. I had spent over $100.00 in ingredients and the only prize was bragging rights. But, stubborn olde Jed had to go and show my face even if I knew my chit was crunchy. Maybe I could cull a couple of cups for the judges with cooked beans. Needless to say, I went, competed and lost, came in dead last.
Moral of the story.
Boil your beans separately until done then add to the mix. Pressure cooker works ideal, no pre-soak needed.
Sorry for the rant, and your obvious dilemma.
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!