Soak a 16 oz package of dried beans (I used pinto) overnight. Completely cover them and add about 1 teaspoon of salt. 

Drain and rinse the beans and put them into a crockpot. Top with all the other ingredients, then cover completely with water. I used only salt and onion to season. I wanted to be able to use them in a variety of dishes. Turn the crockpot on to high.

Cover and cook for about 6 to 8 hours, depending on how soft you like your beans.

When they are done, allow them to cool. Label 3 freezer bags or freezer containers with the contents and the date - add another if you want to freeze the onions!

Place two cups of beans and about 2 Tablespoons of liquid to each bag. Push all the air out and lay the back flat on a baking sheet.

Put waxed paper between the layers to prevent them from sticking together.

Place the baking sheet in the freezer for a few hours, or overnight.

Remove the bags from the tray and place them in your freezer.

Shrinkflation diverted! You now have beans for your recipes at a fraction of the cost of the canned version!