Presoaked Beans:Use a slow cooker that’s 3.5 quarts or bigger to cook 2 cups of dried beans.  You can increase the amount of beans for a larger size cooker.Pick over the dry beans and discard any broken or shriveled looking ones.Put 2 cups dried beans into the slow cooker crock and soak overnight in cold water, enough to cover by several inches. The next day, drain the beans and discard the cooking water.Put soaked beans back into the slow cooker and add enough water to cover beans by 2 inches.Turn cooker to HIGH and cook beans until they’re tender and cooked through, about 3-4 hours for soaked beans.  (You can also cook the soaked beans on low, which would take about twice as long.)Drain beans. (You can save the cooking water if desired, but I usually don’t because this liquid will have the undigestible carbs that make beans cause gas.)Whether pre-soaked or un-soaked, 2 cups of dried beans will make about 6 cups of cooked beans.Beans can be frozen in a plastic container with a tight-fitting lid for several months until you’re ready to use them.Un-soaked Beans:Use a slow cooker that’s 3.5 quarts or bigger to cook 2 cups of dried beans.  You can increase the amount of beans for a larger size cooker.Pick over the dry beans and discard any broken or shriveled looking ones.Put beans  into the slow cooker and add enough water to cover beans by 2 inches.Turn cooker to HIGH and cook beans until they’re tender and cooked through, about 5-6 hours for un-soaked beans. (You can also cook the un-soaked beans on low, which would take about twice as long.)Drain beans. (You can save the cooking water if desired, but I usually don’t because this liquid will have the undigestible carbs that make beans cause gas.)Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans.Beans can be frozen in a plastic container with a tight-fitting lid for several months until you’re ready to use them.