One 15-ounce can of beans equals:
- 1 1/2 cups cooked beans
- 1/2 cup dry beans, before cooking
1 pound dry beans equals:
- 2 to 2.5 cups dry beans, before cooking
- 6 to 7.5 cups beans, after cooking
- Four to Five 15-ounce cans of beans
1 part dry beans equals
- 3 parts cooked beans
How to use dry beans:
First, rinse and sort dried beans, discarding any blemished ones or any grit and small stones.
LONG SOAK: Cover dried beans with three times their volume of water and lets stand in refrigerator for 12 hours or overnight. Drain.
QUICK SOAK: In saucepan, cover dried beans with three times their volume of water and bring to boil. Boil for two minutes. Remove from heat, cover and let stand for one hour. Drain.
In a large saucepan, cover drained, soaked beans with three times their volume of fresh water. Bring to boil, reduce heat and simmer, partially covered, and topping up with water if necessary, for about 45 minutes to 1 1/4 hours, depending on age and type of bean. Drain.