Cooking dry beans is one of my common routines. I usually cook them in large batches and then freeze the extras. This process works on Pintos, Black, Navy, Kidney, Split Peas, Lentils...you get the idea. The only real difference is the cooking time. Beans are easy to cook, but the drawback is the time. They simply take time and planning ahead. This is also why I do a large batch and freeze the extras. First some basic information dealing with beans. 1 Cup dried = about 2 1/2 ... View Post