Dried beans

I've never had trouble with my beans, but I've read if they're really old they won't cook right. I usually soak mine overnight. The next day I change the water, bring to a boil, and then reduce to a simmer for 2-4 hours.

I soak them overnight with baking soda and then rinse them thoroughly. I then bring them to a boil with more baking soda and simmer for about 20-25 more minutes and rinse them thoroughly. I then add garlic, onions and any othe seasoning and cook for about an hour or so. My last batch I slightly overcooked, but they are good regardless. I will add seasoning while soaking and on the second part as well. I like to use stock throughout the whole process as the end product is so much better. I am not sure what you are doing wrong, though. Maybe use the stove and to hell with the crock pot?

no salt and no vinegar (acid) until they are more or less cooked. The baking soda helps to make them softer faster (but then they tend to overcook...)
good luck!

The baking soda takes care of the gas....

I have tried over and over to cook dry beans and never have success with them coming out soft.

Most recently I soaked white navy beans in water overnight and while I was at work so almost 24 hours. I then cooked them in the crockpot with plenty of liquid for over 8 hours and they are still a little crunchy on the inside. What am I doing wrong? How do you prepare your dry beans?

I always use canned because I can't get the dry bean thing to work but really want to get away from canned beans and all of the sodium, etc. plus the dry ones are cheaper. Please help!!!

Wow! It shouldn't take anywhere near that long. Is the water at a simmer all that time?

Maybe my problem is that after soaking when I go to cook them I put them directly into whatever is that I am making. I don't cook them on their own first. Could that be the issue? Would make sense why I have never been able to get them to cook no matter how I tried it because I have always tried cooking them with the rest of the ingredients for what I was making.

Could be, particularly if the beans aren't the primary ingredient and/or you don't have enough water. It shouldn't be too big an issue if you're making a bean chili or something...but if the beans are a secondary ingredient, definitely could be a problem. I always cook my beans separately and then add them to whatever...unless it's a black bean chili or something where the only other ingredients are some onion, garlic, mushroom, etc...but the beans are the primary.