I found this very well-written info on the Whole Foods website and am re-posting here for my readers 🙂

Dried beans, peas and lentils — a.k.a. legumes or pulses — are a vital food source and one of the world’s oldest cultivated crops. Evidence of cultivation goes back more than 7,000 years in some parts of the world. That’s a heck of a long time!

An excellent source of protein, dietary fiber and complex carbohydrates, legumes and pulses are flavorful, nutritionally dense, inexpensive and versatile.

Cooking Dried Beans:

1. Sort: Arrange dried beans on a sheet pan or clean kitchen towel and sort through them to pick out any shriveled or broken beans, stones or debris. (Take our word for it; running your fingers through the beans in the bag doesn’t work the same.)
2. Rinse: Rinse the sorted beans well in cold, running water.
3. Soak: Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence. There are two simple ways to get the job done:* Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well. (If it’s really warm in your kitchen, soak the beans in the refrigerator instead to avoid fermentation.)* Quick soak: Put beans into a large pot and cover with 2 to 3 inches of cool, clean water. Bring to a boil then boil briskly for 2 to 3 minutes. Cover and set aside off of the heat for 1 hour; drain well.
4. Cook: Put beans into a large pot and cover with 2 inches of water or stock. (Don’t add salt at this point since that slows the beans’ softening.) Slowly bring to a boil, skimming off any foam on the surface. Reduce heat, cover and simmer, stirring occasionally and adding more liquid if necessary, until beans are tender when mashed or pierced with a fork. Cooking times vary with the variety, age and size of beans; generally you’re looking at about 1 to 2 hours.

For Peas and Lentils: Sort and rinse dried peas and lentils as you would dried beans (see above). Then simply bring 1½ cups water or stock to a boil for each cup of dried lentils or peas. Once the liquid is boiling add the lentils or peas, return to a boil, then reduce the heat and simmer, partially covered, until tender, 30 to 45 minutes.

Cooking Tip: Uncooked dried peas and lentils can be added directly to soups and stews, too. Just be sure there’s enough liquid in the pot (about 1½ cups of liquid for every 1 cup of lentils or peas).