Cooking dried beans is much less expensive than buying cans, and you don't have to worry about preservatives. Plus, dried beans take up significantly less space in your pantry. Cook up a large batch of beans and then store in the freezer. When you need them, thaw them in your fridge or use your microwave's defrost option.
There are two ways to prepared dried beans (that I'm aware of).
Overnight Soak Method
Rinse your beans; then place in a container and fill with water. The water should fully cover the beans with about an inch or more of water on top. More water is better, so err on the side of too much water than too little. Beans can soak up A LOT of water! Let sit on your counter overnight.
The following day, rinse your beans again and then place in a large stock pot. Again, fill with a lot of water. Then bring to a boil. Reduce heat to low and cook for about 4 hours. You want the beans to be cooked but not too soggy. If you plan to use the beans in a dish where you'll be cooking them again (which is typically the case), you'll want to slightly undercook them.
Fast Soak Method
Rinse your beans; then place in a large stock pot and fill with water so that you have at least one inch over the top of the beans. More water is better as beans absorb a lot of water, plus the more you have the more freely the beans can move. Bring to a boil; then cover and remove from heat. Allow to sit for at least four hours. Once your beans have soaked, you can now place them back on your stovetop and simmer for at least four hours. You want the beans to be cooked but not too soggy. If you plan to use the beans in a dish where you'll be cooking them again (which is typically the case), you'll want to slightly under cook them, i.e. stop cooking them before they get mushy.
Storing Your Beans
Now that your beans are (mostly) cooked, you're ready to store them. Allow to cool completely, then place in freezer-safe containers and fill with liquid from the pot, making sure to leave room for expansion (about a half inch). Consider how you plan to use the beans, and then select containers in sizes that match. For example, if you want to use the beans for chili or burritos, you might want two or more cups of beans in each container. However, if you plan to use small amounts in scrambled eggs or nachos, you'll want smaller containers. I typically store my beans in a mix of sizes. Be sure to label your containers with the type of bean, the amount and the date.
Tip: You can cook multiple types of beans together, if you'd like. I often cook black, kidney and pinto beans together. Then I use them in chili, bean stew or burritos. It's nice to have the variety!
Use Your Beans
Once you're ready to use your beans, you can place in your fridge to defrost over a couple of days, or you can use your microwave's defrost feature for quick results. Drain and rinse your beans, then add to your meal. Store any leftovers in the fridge. Once you pull your beans out of the freezer, they'll last a week (or even two!) in the fridge.
