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Beans will not soften if cooked in an acidic solution. If making a dish with beans, dried beans must be cooked separately and added after they have achieved the desired texture. Most bean dishes such as Chile, baked beans, and soups are acidic; this is why the beans will not soften after addition to the dish. You can add 1/8 tsp of baking soda per cup of dried beans to assure that the cooking water is not acidic, but this is seldom necessary.

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Q: Why do dry beans stay hard after soaking and cooking?
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