Beans are a tasty way to add more good protein and fiber to your diet without the extra fat and cholesterol.  They're also inexpensive, and easy to store. Just keep dried beans in an airtight container, and they'll last for up to three years.

Cooked beans should be frozen for storage.  For some reason, probably because of the protein, they won't keep but a few days in a refrigerator unless you keep yours extremely cold.  For us hard-core energy savers though, it's best to only keep as much as you know you're going to eat in a couple of days in the refrigerator, and freeze the rest.
 

Now, let's get into the cooking of beans.  The methods don't vary all that much except for soaking and cooking times.  There are some things some beans do, that others don't though, and this should be kept in mind.

Before you soak your beans, you should sort out any that look spoiled, and check for any stones.  Sometimes gravel or stones get accidentally left in the beans.

Soaking Beans

Beans should be rinsed twice, and then soaked before cooking, no matter what.  Most regular beans should be soaked uncovered anywhere from 8-12 hours before cooking.  This reduces or eliminates their "gassiness".  If you leave the cover on, it defeats the purpose of soaking them.  Let the chemicals that hold the gas evaporate.

Dried lentils and peas should be handled with some care.  They disintegrate very easily.  Unless you want a mash, don't soak them for more than 6 hours in the summer, or 8 in winter.  Also, check them every half hour, after the first hour of cooking.  If you are making a mash such as split pea soup or dhal (an Indian split pea soup and sauce), then soak them for a full 12 hours.

Cooking Beans the Right Way

After soaking, discard the soak water, and rinse the beans again.  Fill the pot to about 3-5 cm. above the beans with water.  Do not add any salt.  Salt makes the skin of the beans tougher, and changes the chemistry of the beans during cooking, so that they will take twice as long.  The only exception to this rule is if you are making a slow cooked bean dish, such as a cassoulet or cholent, and need the beans to take longer and not dissolve.

Also, don't add any vinegar or anything acidic to the beans.  It will have a similar effect to salt.  The best way to go with beans is to cook them plain, and add whatever flavorings and salt you want after they are already cooked.

Peas and lentils usually only take an hour and a half to two hours.  Sometimes they take more or less, so check them occasionally.  They're done when they're still relatively whole, but easily mashed between the tongue and the roof of the mouth.  If you are making a mash, soup, or dhal, this is the point at which to add your spices, and cook for another hour or so until they're dissolved or close.

Other beans usually take around two hours to cook.  Some people like them a little more firm, and I recommend this level of cooking, if you'll be adding more than salt to them.

Chick peas may take another hour or two, if you want them nice and soft for making hummus.

Speaking of which, home made hummus, like other home made bean recipes, tastes 10X better than store bought.  It is absolutely dreamy.

Cooking Beans Seriously Right

Beans should always be cooked at a boiling point for at least an hour.  Soy should be cooked for at least 120 minutes, and their skin should be removed.  Usually it will float to the top.  Most beans don't require skin removal though.

Notice that in the instructions, I'm telling you to use more water than some people might normally recommend.  This is because you need to make sure they are actually boiling the whole time they're cooking.  Beans are toxic if they're raw in any way.  You can read more about that here.

Cooking beans slowly may amplify the effects of some of the plant toxins in them.  So if you cook them in a slow cooker, it's best to pre-boil them for at least 10 minutes first.  This will deactivate most of the toxins so you don't get cramps, gas, and indigestion.

Beans and...

Beans are most nutritious when eaten with some kind of a grain.  It helps to make the fiber in the beans more digestable and the protein and amino acids accessible to the body.  Rice is a good addition, as is bulgur wheat, corn, and just about any other grain.  Whole or close to whole grains are the best.