Kick the Can -- (canned beans, that is)

I finally figured out the secret of cooking dried beans.  Mind you, this isn't a complicated thing, I was just always too lazy to buy dried beans -- I always opted for canned instead.   There was a bunch of hype about BPA a little while back and someone emailed me a list of things you should avoid when purchasing canned products.  Beans were high on the list, so it got me to thinking...  this shouldn't be that hard!

Here was the process I used:
1) Soak the beans in your crockpot in the fridge overnight.
2) In the morning, dump water and refill (covering beans + about 2 inches)
3) Cook on low for 8 hours
4) Drain and rinse, let cool
5) Bag in 1 2/3 cup freezer bags and put in the freezer (this is the typical canned amount) --
6) Ta Da!  Now you have beans without any extra filler stuff too!  Just thaw and add to your recipes like usual!
[They last 6 months in the freezer]

The only caveat is red or kidney beans.  I read that they can have some crazy bacteria grow in them - so if you make them, you must boil them for 10 minutes before you cool and freeze.  Good to know...  Anyways, I hope you enjoy this easy process!  It's a money saver too!