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The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie All About Eve. When Bette Davis says, "Fasten your seat belts, it's going to be a bumpy night," that's when you add salt, he says. And when she says "Funny business, a woman's career," start checking them because they're probably done.
I love beans: red beans with rice (I like Blue Runner brand); navy beans cooked in a minestrone; lentils alone or with bread; black-eyed peas, cornbread, and collard greens. They're healthy and humble and full of flavor, at least when they come from a can. In fact, the only problem I've had with beans is figuring out what to flavor them with instead of ham -- I don't eat flesh and most recipes call for the fat-and-salt of ham hock or bacon, which means I've been throwing Earth Balance and salt in there, but it's not been working as well as I'd hoped.
I just requested the book quoted above for purchase by my library; hopefully it'll set me on the right path to a delicious bean future.