School me on dried beans

cypruskibris

I've never posted on this board before but I'd love some help.  I'd like to start using dried beans when recipes call for canned beans. Once I soak beans for a recipe, how long can I store them?  Do I have to use them right away?  And how do I know how many dried beans I need? For example, if a recipe asks for a can of black beans, how do I measure the dried beans to be equivalent?  TIA!

charlatti

I found this post to be really helpful: http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html

My crockpot seems to be a little faster than the blogger's, because my beans were done in more like 5.5 hours -- I'd start checking around 5. 

SecretServiceWife

You can freeze them too.  I have about 10 random bags of beans scattered in my freezer.

I just soak them, crockpot them for at least 5 hours.  I think it depends on the bean and your crockpot.  When I make black beans, i'lI do it overnight, but with white kidney or great northern beans, it only took about 5 hours.  Then separate them into 1.5 cup servings and toss them in the freezer until i'm ready to use them.

As for a recipe - I just soak the beans for at least 8 hours (although, I don't think you have to do it that long - it's just how long it is until I can get them in the crockpot usually).  Rinse then, put them in the crockpot and cover with about an inch or 2 of water and set it on low.  For black beans I usually add some taco seasoning and garlic cloves, for white beans I don't add anything because I use them in a bunch of different recipes, so I like them to be plain. 

WendyGR

3 ways: pressure cooker, traditional, and slow cooker

http://thelocalcook.com/2012/02/14/pantry-essentials-all-about-beans/ 

lasirene

Here's how I do mine in the slowcooker!  http://wp.me/p1dxbP-gI  I've done black, pinto, white, and garbanzo.  I put them into can sized portions when they're done and freeze them.  I'll never go back to cans!

cypruskibris

Thanks guys!  This is all really helpful!