Originally Posted by Hometruckin
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,
Moral of the story.
Boil your beans separately until done then add to the mix. Pressure cooker works ideal, no pre-soak needed.
Best advice Jed, the same also holds true for making soups with dried beans / peas.