So I decided to make chili tonight, and decided for whatever reason to use Camellia Beans instead of canned red pintos, thinking that since they work so well in my mother's red beans and rice recipe, that they'd surely be better here.
Turns out, I either didn't soak them long enough or something about how chili cooks means they cooked at entirely different rates. Some were soft and tender, others could charitably de described as "whatever the stage before Al Dente is".
Still tasted good enough but yeah. Lesson learned.
