For years I have been cooking my own beans.
Few reasons why I do it:
- no sodium/salt used
- no "metallic taste"
- less waste/trash (cans)
I don't soak it all night,
I just put it straight from the bag to the pot.
Cover with water, few inches above the beans, to allow for expansion while the beans cook.
Bring to a boil, then turn to low and leave the lid on.
Cook for 1 hour.
Put in containers.
I use few plastic ones that hold
2 ladles (about the amount of 1 can),
and few that hold twice as much (say you need 2 cans of beans for chili or soup).
Keep in mind that 2lb of dry beans will make about 6 "cans" of cooked beans.
After the beans cool off, I put them in the freezer to be used when needed.
I literally takes less than 5 minutes to get the beans ready for cooking and then ready for the freezer.
I do the same thing with chickpeas to make
Bottom line, about $2 for 6 "cans" of beans.