1 cup dry = about 2-3 cups cooked
Serving size: 1/2 cup cooked
Note: Make sure you use a large enough pot since beans expand to double or triple their size when soaked and cooked.
Rinse beans and remove any rocks or shriveled beans. Place beans in a large pot.
Add three cups of water per 1 cup of beans and choose a short or long soak:
Short soak: Bring beans to a boil and boil for 2 minutes. Turn off the heat, cover and let the beans soak in the water for about an hour. The beans are now ready to use in recipes that call for cooked or canned beans.
Long soak: Cover beans with water at least 3 inches above the beans. Soak overnight. Drain the soaked beans: rinse with clean water and drain again. Add 3 cups clean water for every 1 cup of dry beans. Bring to a boil; turn the heat down to low and cook slowly until tenter - about 2 hours. Check the beans often to make sure there is enough water in the pot, if not add more water and continue to cook. The beans are now ready to use in recipes that call for cooked or canned beans.
Sources: USDA Food Fact Sheet and Washington State University Extension