Since this thread has resurfaced, here's a different point of view. Beans certainly do freeze very well but, depending on the thawing method, you might be able to make a fresh batch in the same amount of time. I usually cook for one and most often cook a half cup of dry beans at a time. They do take a while but almost all of the time is unattended. The few tasks required have been repeated so often I could do them in my sleep. For me, this makes more sense than freezing large batches.
Some baked bean recipes that require long, low temperature, oven time might be exceptions to this strategy however.
Originally Posted by velochic
Well, I found a recipe in a book (and assume I can't post it here because it's copyrighted) about homesteading.
As for sharing copyrighted recipes, while I am no lawyer, I have read that it is OK to share the ingredients list. You may not, however, copy and paste or re-type, word for word, the method or instructions. A brief summary would not be a problem, especially if the original source was credited. Of course, if the recipe is available on-line, the best way is to link to it. I'm not writing this because I claim to be an authority on the subject, but rather so that, if I'm in error, someone will correct my misunderstanding.