For the love of beans

I have so much to report on our eating local... we're still doing it. It's not terrible, the kids are still happy, and we're not tired of endless salad variations yet either. Finding loads of great recipes and the garden is doing great.

I was ecstatic to find Michigan-grown pinto beans at the co-op.
I'm making baked beans today. I soaked the beans last night and cooked them this morning. Realized I didn't measure them before soaking, so I have no idea of how many cups (dried vs. cooked) are in the pot.
Looked it up and found this convenient chart:

Dried vs. Canned Beans
Canned beans are fast and easy to use. Or you can prepare dried beans from scratch. Here are some equivalents and cooking instructions:

1 lb dry beans = 2 1/2 cups dry beans = about 7 1/2 cups cooked beans
1 cup dry beans = about 3 cups cooked beans
14 oz/398 ml can beans = about 1 1/2 cups drained beans
19 oz/540 ml can beans = about 2 cups drained beans
First, rinse and sort dried beans, discarding any blemished ones or any grit. Then soak:

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.

Some maintain that discarding soaking liquid helps to reduce flatulence.

For greatest economy, cook up a whole bunch and freeze in quantities similar to the can sizes you usually use.

Will post more with pics soon. I'm off call and hopefully have more time on my hands!