I soak them then cook them in a slow cooker. Because its easier in large batches (I use 2# of beans at a time), I divide any I don't use immediately into quart

I soak them then cook them in a slow cooker. Because its easier in large batches (I use 2# of beans at a time), I divide any I don't use immediately into quart containers and keep them in the fridge, or even freeze them. That way I have it readily available, usually in a fair selection, when I want them. I have been thinking about beans and rice a lot lately since I got laid off a few weeks ago. Also cooking time varies by types of beans. Roman beans are probably the quickest. Limas, great northerns, black beans, and pintos in between. Kidney beans never seem to really get done, which is why they are often used in chili, you can simmer the chili for hours without kidney beans cooking apart.