CWS4322
Chef Extraordinaire
What I do is soak the beans overnight, cook them, and then I measure them out into 2 c containers (with some of the liquid), and freeze them. I do this with garbanzo beans as well. That when the mood strikes to make hummus or something else with beans, all I have to do is pull the amount I want out of the freezer. I do find there is a difference between canned and soaked dry beans...the canned ones are too mushy for my taste.