I like when you guys give me suggestions of things to post. Thanks Deb, for this one!
Place your dried beans in a large bowl:
Soak for about 12 hours or overnight until they are nice and puffed up:
The purpose of the salt in the soaking water is to help the beans retain their shape as they cook. You don’t want salt in the cooking water, though, or the beans will never get soft. The same goes for anything acidic. Don’t try to cook your beans in tomato juice or they will stay tough.
Beans tend to boil over. Watch the pot closely and crack the lid if necessary.
A quick soaking method: Put your beans in the pot and cover with water. Bring to a boil and turn off the heat. Let sit one hour. Drain, rinse, put them back in the pot and fill the pot with water. Bring to a boil, turn down the heat and simmer until soft.
For this post, I used black turtle beans.
One pound of dried beans is typically about two cups.
One pound of dried beans gives you about 6 cups of cooked beans.
Cooked beans freeze quite well.