For most beans, 1 pound dried beans = 2 cups dried beans = 5 to 6 cups cooked beans.

A 15-ounce can of beans is slightly less than 2 cups of beans, so substitute 1-7/8 cups of cooked beans for one can. One pound of dried beans will yield roughly the equivalent of three 15-ounce cans of beans.

Before cooking dried beans, spread them in a single layer on a large baking tray and inspect for any small stones or debris. Rinse the beans thoroughly in a fine mesh strainer before cooking.

Most dried beans benefit from soaking, which helps begin the process of softening the bean. Very small beans like lentils don’t need to be soaked before cooking.

Draining and rinsing away the soaking water can help eliminate legumes’ complex sugars, which can reduce their gas-causing qualities. Cooking the beans thoroughly, until very tender, breaks down the beans’ natural starches; this also helps make them more digestible.

Acidic ingredients like vinegar, tomatoes, and tomato juice can slow the cooking time for beans; wait to add these ingredients and the salt until the beans are cooked and tender.

Do not boil beans for an extended time, as their skins will break.

Smaller legumes like lentils will cook in as little as 1 hour, while larger and harder beans like great Northerns and garbanzo beans may need 2-1/2 to 3 hours of cooking time.

Beans are done when they can be easily mashed between two fingers or with a fork. Always test several beans, since they can sometimes cook unevenly.

It’s a good idea to always allow extra cooking time for dried beans, since their age and moisture content may affect how long it takes for them to become tender.

For slow-cooked soups, cook the beans slightly less so they are al dente before adding to the pot; the beans will soften as the soup simmers.

Cooked beans can be stored in the refrigerator, covered, for about 3 days.

Cooked beans can also be frozen for later use. Cool to room temperature, refrigerate for several hours or overnight, drain, and freeze 1- to 2-cup portions in containers. Thaw the beans overnight in the refrigerator before using.

To prevent dried beans from getting hard and stale, store in glass jars with tight-fitting lids.

Cooked dried beans generally have a richer flavor and firmer consistency than canned beans.

For meals that need to be prepared in a hurry, canned beans are a good alternative to cooked dried beans.

Canned beans usually have added salt, so you may need to adjust the salt called for in a recipe. Rinsing and draining canned beans will significantly reduce sodium content.