A smooth, small dark red dried bean that is very popular in the western United States It's interchangeable with most small pink or pinto beans in any dish. Red beans are used to make refried beans and chili con
carne. They're available in dried form year-round in most supermarkets.

Cooking dry packaged beans on the stove-top is one of the fastest methods. In general, dry packaged beans take 30 minutes to 2 hours to cook. Most recipes will tell you approximately how long it takes. 

For simple boiled beans, place the soaked, rinsed and drained beans in a large saucepan with fresh hot water. Water level should come to about one inch above the beans. 

For each pound (2 cups) of dry packaged beans, a tablespoon of cooking oil may be added to reduce foaming and boil-overs; olive oil, butter or margarine also can be used for more distinctive flavors. If the water should foam, skim it off once or twice. 

Boil beans for 10 minutes, then simmer until tender (approximately 1 to 2 hours, depending on the variety). 

Add seasonings such as garlic, onion, oregano, parsley or thyme during the cooking time, if desired. Never add anything acidic, such as tomatoes, vinegar, wine or citrus juices, while the beans are cooking. Add acidic ingredients only after the beans are almost tender. To test for doneness, bite-taste a few beans. They should be tender, but not mushy. When cooling, keep the beans in their cooking liquid to prevent them from drying out. When reheating beans, add a tablespoon or two of water. 

1 lb. dry packaged beans = 2 cups dry = 6 cups cooked 
1 cup dry packaged beans = 3 cups cooked 

Here are some good sources of bean information:

http://www.americanbean.org/bean-nut-prof.htm

http://www.americanbean.org/Cookbook/