Canned beans serve an important purpose when time is of the essence. A little planning, though, and nothing beats a pot of home cooked beans. Add 1 cup of dry beans to a pot (I'm making pinto here). Cover them with enough water to rise 1.5 inches above the beans. Add a garlic clove, half an onion, salt, handful of parsley (you can use cilantro, too), and heavy glug of olive oil. Bring to a boil, then reduce heat to a simmer, and cook until beans are tender. Cooking time varies depending on age of beans (younger cook quicker; older take longer). And no, I never bother soaking dry beans. I'm not that much of a planner. These will probably cook in about 60 to 75 minutes.