Rinse your dried beans and place them in the crockpot (you do not have to presoak your beans). Cover with water (about three times as much water as the beans).
Season with salt if you want. I usually don’t and I just season them when I use them.
Cook on low for 8 to 10 hours. (If you are nervous about the gas that comes in beans, some say you can add a tablespoon or two of baking soda to your beans while cooking. That should help.)
Separate into freezer friendly containers (I used the Ziploc ones that I got for cheap). You can also place in freezer bags. I generally will keep some of the liquid in the containers with the beans.
Allow to cool completely before placing in the freezer. 2 lbs makes 7 to 8 cans of beans. Since my family eats about 2 cans in one dinner, I normally will freeze them in 2 can quantities, but that is up to you.
How to reheat:
Take straight from freezer and place directly in crockpot if you are using them in a crockpot recipe. You can cook them on low (directly from freezer) in a medium size pot until thawed and heated through. You can also place them in the fridge the night before you plan to use them. I normally just take them straight from the freezer.
Notes
Making your own canned beans is so easy to make, and a big money saver. This recipe makes 7-8 cans of beans.