When it comes to taste, nutrition and even cost, dried beans far outshine the canned variety. Simply soak the beans overnight,in lots of cold water, rinse the next morning. Put beans in a pot, on the stove, and fill with cold water to 3 inches above the beans. Simmer for 1 hour, or until beans are tender, but not mushy. At this point, beans can be stored in an air tight container in the fridge for up to 1 week, or frozen in portions up to one year. Can be used for soups, dips, stews, chili, bean salad, and many more. Always remember that mixing beans with any grain creates a complete protein! (1 cup dried beans = 4 cups cooked)
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