This is what we do. A pound of dried beans will make 3+ can-size bags of cooked beans. I try to keep black beans, kidney beans, and chickpeas in the freezer. I cook the soaked beans in water to cover with 2 teaspoons salt and it takes 6+ hours for them to get soft. I've never had that amount of salt interfere w/ the beans softening...that has more to do with the age of the beans.
Originally Posted by caseyswenson
We cook (soak overnight first) up big batches of different beans and freeze them in smaller containers. We haven't had much luck cooking directly with dry beans, they need a good period of time to absorb water before being cooked.
Amelia, married to Bear since 12/31/04; our daughter Rowan was born 8/6/09; our daughter Sapphira was born 8/17/12