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Take 1 pound (454 g) of dried red beans that have been rinsed and place them in a large bowl or pot. Cover the beans with 2 inches (5 cm) of cool, clean water.   Before rinsing the dried beans, spread them out on a baking sheet or towel to sort through them. Discard any shriveled or broken beans and any other debris you might come across.  Rinse the beans under cold, running water in a colander. To remove indigestible sugars from the beans, it’s important to allow them to soak. For the best results, let them sit in the water for 8 hours or overnight at room temperature. If your kitchen is extremely hot, place the beans in the refrigerator while they’re soaking to keep them from fermenting. After the beans have soaked for several hours, transfer them to a colander and drain well. Make sure to shake out all of the excess water, so the beans don’t get mushy. Set the beans aside while you work on the other ingredients.
Place the red beans in water. Soak the beans for several hours. Drain the beans and set aside.