Prep Time: 12-24 Hours
Cook Time: 6-8 Hours
Yield: 6 cups
Soak Beans for 12-24 hours, depending on how much time you have. If you're short on time you can bring the beans to a boil and then soak them for an hour.
Rinse the beans and place in the pot you'll be cooking them in, either your slow cooker or a pot on the stove.
Important Note: If you are cooking kidney beans you need to boil them for 10 minutes in order to remove a toxic chemical called Phytohaemagglutinin.
Cover the beans so that it comes about 2-3 inches above the beans. The amount necessary varies based on the type of bean, your cooking method, or the specifics of your slow cooker. If you put in too much water you can just cook your beans a bit longer and then you know to put in less next time. Using a slow cooker, cook on low for 6-8 hours. If cooking on top of your stove simmer for 1-2 hours (again, it varies depending on the type of bean).
Once the water has been mostly absorbed, drain the beans and let them cool. 1 1/2 to 2 cups of cooked beans equals one can of beans. Anything you're not using put into 1 1/2 - 2 cups portions and put in the freezer for later use.