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If you want to soak the beans, soak them overnight (or 4 to 12 hours) at room temperature in a salt brine to help soften the beans’ skins: Use 1 tablespoon kosher salt and enough water to cover by 3 inches, then drain. If you soak in a brine, reduce the salt in the cooking water to 1 teaspoon.
Combine the beans, salt, optional kombu (if using), and enough water to cover the beans by at least an inch in a large pot.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer, partially covered, until the beans are creamy and tender, about 1 to 2 hours.
Check the beans periodically to make sure they are covered with enough liquid, adding more water as needed.
Once the beans are cooked, you can use them in various recipes throughout the week.