Cooked Kidney Beans

I make these ahead and put them in the freezer for quick chili dinners, or for taco salad or casseroles.

8 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about 3 inches in a large soup pot. 
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about two hours for me.  If the water gets low and the beans are getting dry, add more water.  

After they have reached the tender stage, add 1 tablespoon salt.  Don't add the salt until the beans are done or they'll get tough.