Cook this amount or double this amount and freeze in 2 cup amounts so you have beans ready for soup, chili, salad, etc. It saves time and resources.2 1/4 c. dry beans (kidney, pinto, garbanzo, black, etc.)
7 c. boiling water
2 t. seasalt
Wash beans carefully; they are often dusty. Add clean beans to the boiling water. Bring to a full boil; turn off heat. Let stand covered for one hour or more. Drain; add new water. Bring to a boil and boil gently till tender (about one hour). Add seasalt, if desired, and simmer till well done. Serves 6 or you can freeze them, unseasoned for later use.METHOD II:
Soak rinsed beans for a few hours in cool water. Drain this water off. Add beans to rapidly boiling water. Boil gently till tender (about one hour). Add seasalt if desired. Simmer till well done.