I gotta push back a little there @the_ben, because I was the same way until I realized you can skip the overnight soak entirely with a quick soak method. Bring the beans to a boil for 2 minutes, cover and let them sit for an hour, then they're ready to cook in like 45 minutes. That's barely more effort than opening a can and rinsing them. And yeah, the texture difference is huge for things like bean salads or chili where the beans need to hold their shape. Canned ones turn to mush way too fast for those dishes. Plus I've found that dried beans actually taste better, like they have this earthy flavor that canned ones just don't have. Once you get the hang of cooking times for different beans, it's pretty foolproof. I'd say give dried another shot with the quick method, you might change your mind on the time thing.