To save money, I prepare my own dried black beans at least once a month! The steps could not be easier, and preparing them myself ensures that I get to control the quality and the ingredients! You won't have to worry about BPA from the lining of the cans or added sodium! 1. Rinse the black beans and pick through to make sure there aren't any rocks or debris. 2. After rinsing, place the black beans in a large bowl and cover with at least 2-3 inches of water. Add in 1 tablespoon of apple cider vinegar. Let sit overnight to soak (6 hours or more). 3. In the morning, rinse the black beans (this water has all the lectins and gas producing compounds, so be sure to rinse the beans well). 4. Add the rinsed black beans to a pressure cooker or slow cooker. Cover the beans so there is at least 1 inch of water over them. Do not add any salt. - In the pressure cooker, I use an InstantPot, secure the lid and set it to seal. Cook for 6-8 minutes depending on how full the pot is. Let naturally release (or quick release after 10 minutes). - In the slow cooker, add the lid and cook for 8 hours on low or 4 hours on high. 5. After cooking, I prefer to drain the liquid and add new water to the beans if they will be sitting in the fridge for an extended period (over 2 days). 6. You can also drain the liquid and freeze the beans for later use!