It's not news that beans in dried forms cost significantly less than buying them in canned form. Although cooking dried beans can turn into an epic fail if rushed - taking your time and doing it right can result in a large batch of soft, delicious beans ready to be added to your favorite family dishes.
The main ingredient is: TIME. This also means that planning ahead is imperative.
Package directions recommend soaking dried beans overnight or for at least 8 hours. I prefer to soak mine for a full 24 hours and I've heard of many people soaking them for as long as 48 hours! Make sure to use 8 cups of cold water for every pound of beans.
After you have soaked your beans for the desired amount of time - rinse thoroughly.
Add beans to a pot and fill with enough water to cover beans plus 2 more inches up the pot. Bring to a boil and then simmer the beans with the lid on scanted. Simmer for 1 1/2 to 2 hours adding more water as needed (if any). Feel free to add a rough chopped onion and a few broken garlic cloves to infuse a little flavor!
Taste test a bean and if the bite gives how you like it then the beans are done!
At this point, once the beans are prepared you can add them to any dish of your liking (but remove any onions or garlic!) or you can cool and store them either in the fridge (3-5 days) or freezer (up to 3 months) for future use!
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