Why are the small red beans in our crockpot still raw-tasting? We've done everything as usual!?

Question

We soaked the beans, then heated them in water on high in our crockpot for a couple of hours. We added the other ingredients (diced tomatoes, hamburger) and continued cooking, a couple of hours on low, but now at least 4 or 5 on high--longer than we've ever done it before!--and the beans still taste raw. It doesn't seem to be that the pot has lost oomph, since the mixture is visibly simmering. But we're not getting chili, let alone mush, as we'd expect.
Any idea what gives?

NeedtoKnow: Actually, ma'am, not only has the crockpot worked repeatedly in the past, but there are a number of questions about recipes here that assure me it works better than stovetop.
So I'm afraid the first answer may be correct--it's visibly simmering, but not hot enough. Possible, I guess . . .
Anybody else have ideas?
(5 pm and still raw)

Answer 1

It sounds like you crockpot has had it especially if you soaked your beans in that amount of time it should be done.............

Answer 2

Crock pots don't boil hard enough to soften beans. You'll have to boil them in a pan of water on the stove with medium heat for them to cook.