Rinse dried beans and sort through them, removing any debris or small rocks.

Place the rinsed beans in your cooking vessel (slow cooker, Instant Pot, or a large stock pot/Dutch oven).

Cover the beans with water, ensuring the water level is about 3-4 inches above the beans. For Instant Pot, do not exceed the 2/3 full line.

For slow cooker: Cover and cook on high for 4-6 hours or on low for 6-8 hours. For Instant Pot: Cover and cook under high pressure for 25-45 minutes, then allow a natural pressure release for 20 minutes before manually releasing any remaining pressure. For stove top: Cover and simmer for 1-3 hours, adding more water as needed.

Once beans are cooked to your desired tenderness, drain off any excess water.

Use the cooked beans in your favorite recipes or store them in portions in the freezer for up to 8 weeks.