A confession: When a recipe calls for soaking dried beans overnight, I nearly never do it. I go to the store, buy a can of beans, open it, and proceed from there. I’ve just saved myself 12 hours, I think. Just the model of efficiency.
But my self-congratulation is misguided for a couple of reasons. First, beans are possibly the only realm in which I'm efficient. Second, the texture and flavor of homemade beans are far superior to the canned variety (no tinniness or mushiness!). Once cooked, they last in the refrigerator for a week or in the freezer for months. They can add some substance to a soup, or become a topping for toast, a non-dairy milk, or even a dessert.
Today, I will become a Person Who Soaks Beans Overnight. I hope you will join me in this resolution. (Or one of these 57 others.)