Try putting in a small amount (1/2 tsp maybe?) of baking soda. This changes the texture a bit, makes them more tender.

Probably old beans, and if they weren't soft when you started to cook them, they probably can't be saved. Sorry!

That's so weird, OP. I could dried beans (different varieties) about once a week uses the exact same system you did. I can only guess it's what other PPs said, a case of one bad batch off old beans.

Salt (yes, like in broth) will prevent them from softening, and old beans won't soften. You can try boiling and see, they might just need that extra heat.

If the water is too cold, the beans wont soften. At the same time, if the water is too hot, your beans to rot/ferment.

I soak overnight. Then pressure cook with a pinch of baking soda. Always perfectly soft.

Salt helps softening but sugar does opposite.

Anonymous wrote:I've read that adding salt to beans during cooking prevents them from softening.

Yep, no salt! So I guess that includes broth?

I've had that happen once. I just figured I got a bad/old bag, and threw it out.

I've read that adding salt to beans during cooking prevents them from softening.

Anonymous wrote:I bought a pack of Navy Beans. Soaked them in water overnight. The next morning, I rinsed the beans, placed in a crock pot with a can of chicken broth

This exactly what i was going to recommend when I saw the title. I do my navies this way and it's fine.

I can never do beans in a crock pot either. It just doesn't get hot enough.

I have to soak them in boiling water on the stove.

Weird. That has never happened before.
I was wondering if the type of bean had anything to do with it. Ah, well.

Unfortunately I don't think there's anything you can do now to save them. Maybe you got an old batch at the store.

I bought a pack of Navy Beans. Soaked them in water overnight. The next morning, I rinsed the beans, placed in a crock pot with a can of chicken broth, a diced onion, salt, and fresh garlic paste. I set the slow cooker on low.

That evening, I came home - and the beans were still hard!

So I set the slow cooker on high, made a different meal, went to sleep.

This morning, checked them again - softer, but still hard. Not like in the can.

I have made Kidney Beans this way, and black beans, with no issue.

Am I doing something wrong?

Do I need to let it go, will they not get any softer? I hate to throw all of them out. :/