For each 1 lb. dried beans, dissolve 2 teaspoons salt in 6 cups of cold water. Wash beans, add to salted water, and soak overnight.
For each 1 lb. dried beans, bring 8 cups of water to boil. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover, and soak 1 hour.
To cook soaked beans:
For each 1 lb. dried beans, dissolve 2 teaspoons salt in 6 cups hot water, and bring to a boil. Add soaked beans and boil gently, uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.
To cook old hard beans:
Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 1/2 cups of hot tap water and 2 teaspoons of baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, adding more water if necessary.
Adding a tablespoon of oil will cut down on foam as beans cook. Rapid boiling and frequent stirring causes the skins of the beans to break, so simmer slowly and don't stir unless necessary. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.
IN MOST BAKING
Method 2: Grind beans in your wheat grinder. Store in air-tight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 11)