This process was designed for natural beans, not GMO soybeans, kidney beans, pinto beans, black beans, and so on.
Dried beans are a nutritional powerhouse, but they do have a few defenses that our ancestors figured out how to evade thousands of years ago.
For maximum netritional benefit from beans, our ancestors started the predigesting process long before beans were eaten.
First, clean and rinse the beans. put in a pot or bowl and soak for 24 hours. Drain off the soaking water, recover, and cook at a simmer until soft. About 30 minutes before done, add spices and salt.
Alternate: After recovering the beans with water, bring to a boil, then cook using the thermal cooking method of your choice. These are everything from a sleek thermos-inspired pot to a hay box to a pot buried in the earth.
The soaking starts predigestion by breaking down complex oligosaccharides, a sugar that causes flatulence when broken down in your digestive system. 24 hours gives time for various enzymes to break down these indigestible substances. 24 hours is also long enough to begin the internal chemical changes caused by sprouting, not only breaking down lectins, but also increasing nutrients in preparation for a new seedling.
Be cautious with modern research around traditional foods that are now being deemed bad for humans to eat. Much of the research is being done with GMO foods, as if adding indigestible pesticides and bizarre genes from other species does not distinguish them from the natural foods eaten for thousands of years.
In very long storage, dry beans get to a point where they won’t get tender even after long cooking. Fresh dried beans have about 15% moisture, but as time passes, the moisture lessens and the beans gradually harden.
Beans also have related chemical changes, the pectin becomes insoluble and binds with phenolic acids to harden the skin. This enables the seed to survive for extended periods of drought. They can be cooked if you add 1/4 teaspoon of baking soda to the soaking water per pound of dried beans. Baking soda helps tenderize old beans by speeding the deterioration of insoluble pectin.
It also degrades the nutritional value by replacing Calcium and magnesium ions in the outer skin with sodium ions… not a good exchange. In this case it is better to soak 24 hours, then dry. Grind the redried bean into bean flour.