Below is step by step of how I prepare dry beans for use in recipes. This is a convenient and make-ahead option.
First rinse the beans with water in a strainer and pick out anything that doesn’t belong (rocks etc.). Put in bowl, fill with water, and let the beans soak overnight.
After the beans have soaked, rinse them well with water.
Pour into kettle and fill pot with water to more than cover beans.
Simmer until beans are tender –not mushy! It may be necessary to add water during process. Mine almost always boil over, so be careful!
When done, drain and allow to cool.
If I am making the beans ahead of time, I spread them out on cookie sheets and pop them in the freezer.
When they are completely frozen, I bag them up in gallon zip bags. This way they are ready when I am cooking and scooping out the correct amount is easier than opening a can. This is a fantastic way to cut back on canned bean purchases and save lots! I have noticed that frozen beans tend to be dryer, hence I take this into consideration when cooking and make sure that I don’t try to cut simmering time short because I want to give my beans time to soak up moisture and flavor.