Soak beans in plenty of water 8 hours or overnight with apple cider vinegar or lemon juice. Drain and rinse.
Cover beans with filtered water in large stock pot, bring to a boil. Reduce to simmer, cover, and cook until tender, approximately 45-60 mins, adding salt to taste towards the end of cooking.
Once tender, drain, let cool, and refrigerate or use in dip, etc. Once completely cool they can be stored in the freezer if desired for later use.
Notes
Makes 9 cups cooked beans -- great for dips, soups, salads, and be sure to freeze any extras.