A 12 oz portion of dry beans becomes 5-6 cups when cooked.
From our friends at Unearthed Organics.
These beans do not need soaking overnight, because they're fresh! Jordan's favoured method: put your dry beans in a dutch oven or other oven-safe pot, cover with 2-3 inches of water or stock, optionally add herbs and/or pork, bring to simmer on stove, then cover and place in a 350F oven for 1.5 to 3 hours until fork tender. For no fuss, salt them at the outset; to satisfy the purists, salt them halfway through instead. Yum!