recipe for dinner (served with grits instead of rice), and then I was able to freeze two more meals of the mixture. Enjoy!
1 lb. dried beans, rinsed and sorted (don’t skip this step—I found a pebble in mine)
1 tsp. salt
1 tsp. pepper
1. Place beans in a Dutch oven. Add hot water to cover, plus 2 inches. Bring mixture to a boil; boil 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans. Use as you would canned beans. (Note: You may have to add more liquid to recipes than you normally would for canned beans.)