You can’t beat the taste and texture (and economy!) of home-cooked beans. Prepare big batches and refrigerate them with their cooking liquid for up to a week, or freeze them for up to a month. If you’re short on time, though, canned is an acceptable convenience. We are partial to low- or no-added-salt varieties, packed in BPA-free containers.
Cooking Beans: Prepare Big Batches
Martha Stewart Living, April 2014