COOKING DRY BEANS

IT IS SO MUCH CHEAPER TO PURCHASE DRIED BEANS AND COOK THEM YOURSELF. PLUS YOU KNOW WHAT IS IN THEM. "JUST BEANS" ! I LIKE TO BUY BLACK BEANS, GARBANZO BEANS, WHITE NAVY AND PINTO BEANS DRIED. 

SOAK BEANS OVER NIGHT IN COLD WATER RIGHT IN THE PAN YOU WILL COOK THEM IN. DO NOT ADD SALT OR SEASONING. ADDING SALT CAN CAUSE THE BEANS TO NEVER GET TENDER..MY HUSBAND HATES UNDER COOKED BEANS. IF YOU WOULD LIKE YOU CAN ADD WHOLE GARLIC CLOVES.

IN THE MORNING DRAIN BEANS AND PUT FRESH WATER ON THEM AGAIN AND BEGIN COOKING THEM ON HIGH HEAT. WHEN THEY BEGIN TO BOIL, TURN THEM DOWN TO A MED-LOW SIMMER. COOK FOR ABOUT 1 1/2 HRS UNTIL THEY ARE TENDER. DO NOT SEASON OR SALT THE BEANS !!! YOU CAN DO THAT WHEN YOU USE THEM IN YOUR RECIPES.
COOL AND FREEZE THE BEANS IN CONTAINERS OR FREEZER BAGS UNTIL YOU ARE READY TO USE THEM.