low for 6-10 hours (this depends on the bean you are cooking) or until the beans are cooked through and tender (not mushy). drain beans and allow to cool.
to freeze: after the beans cool, i package the beans into 3 cup amounts in freezer bags. 3 cups will equal the same amount as 2 cans of beans, which is how many i usually use in my cooking. remove as much air as possible from the bags, label the bag and freeze. 