Beans, especially those harvested within one year, do not need to be soaked overnight to cook. They cook more evenly and more quickly if they are soaked.
Ingredients
1 lb dried beans
water
salt
Method
Rinse the beans removing any that are damaged and keeping an eye out for stones
Place in a pot and then cover with cold water by at least two inches of water
Bring to a boil, reduce to a simmer, and then cook until the beans are tender. To tell doneness, taste one, it should be tender and not have a chalky white center
Add a big pinch of salt to the cooking water and let the beans cool in the salted water