My beans these days:
1 lb beans (any variety from Rancho Gordo)
juice from 2 lbs carrots--about 20 oz
juice from celery
juice from herbs from the garden (parsley, basil, chives)
water as needed
1 lb mushrooms, any kind (Dr. Fuhrman now says all mushrooms are good for you).
Rinse the dry beans. Combine everything in a big pot, and soak overnight or for several hours. Cook for 2-4 hours, until desired tenderness, adding water as needed.
Note: I tried juice from collards (my garden is loaded with them) instead of celery and didn't like it as much. But you might like it.