To prepare dried beans, sort them to remove debris and discolored beans, place the good ones in a stockpot with water covering them by 2 inches, briefly bring to a boil, then let them soak for at least 8 hours, rinsing them thoroughly by pouring them into a colander and back into the pot three time
Optionally, repeat steps 2-4 for a second soak to reduce gas-causing enzymes, and then cook the soaked beans in a slow cooker with water, aromatics, and salt on low for 5-6 hours or high for 3-4 hours, checking for doneness and adjusting the cooking time.
After which they can be drained and portioned for immediate use or freezing.