Being a vegan, beans are a main source of protein. Since I’m frequently using them in dishes, I decided to start cooking the dried version to eliminate salt, reduce complex sugars and make an abundance to freeze for a convenient go-to. I found a great tutorial on the Chez Bettay blog.
Soak dried beans in water for 4+ hours, or overnight.
Transfer beans into a large pot and cover with water 1 inch above beans. Bring to a boil.
Turn heat down to low, and cover. Cook for 30+ minutes, checking on the tenderness of the beans.
Once cooked, drain the beans in a strainer. May be refrigerated up to 5 days or frozen up to 3 months.