All beans need to be rinsed. Most dry beans should be soaked to some degree (except for black beans, adzukis, mung beans, peas, lentils, and split peas).
Why should you soak beans?
Reduces cooking time and helps to break down indigestible properties.
Two bean soaking methods for dry beans:
1. Quick Soak: Cover beans with 3 inches+ of water in a large pot. Bring to a boil, then remove from heat. Cover and let sit for 1 hour. Remove any beans that float to the top. Drain and rinse beans.
2. Long Soak: Cover the beans with 3 inches of cold water and let them soak in the refrigerator for 6-8 hours. Drain and rinse beans.
Cooked beans will keep in the refrigerator for up to 5 days.
Alternatively, use canned beans for a quicker method! Be sure to rinse your canned beans, too!