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For canned beans: Drain and rinse them using a fine mesh strainer.
For dried beans: Overnight Soak: Rinse the Beans: Place the dried beans in a large bowl and rinse thoroughly to remove dirt and debris.Add Water: Cover the beans with 3–4 cups of water per cup of beans. The beans will expand as they soak, so use a large enough bowl.Soak: Let the beans soak at room temperature for 8–12 hours. For convenience, do this before going to bed.Drain and Rinse: After soaking, drain the beans and rinse them with fresh water.Quick Soak: Rinse the Beans: Place the dried beans in a large pot and rinse them thoroughly to remove any dirt or debris.Add Water: Cover the beans with water, using about 3 cups of water for every cup of beans.Boil: Bring the water to a boil over high heat. Let the beans boil for 2–3 minutes.Soak: Turn off the heat, cover the pot with a lid, and let the beans soak for 1 hour.Drain and Rinse: After an hour, drain the beans and rinse them under cold water.
For the dressing: Combine the orange juice, rice vinegar, miso, date syrup, garlic, and ginger in a medium bowl. Whisk well until fully incorporated.
Combine: Transfer the beans, onion, cabbage, bell pepper, and hemp hearts (if using) to a large bowl. Add the dressing, sesame seeds, and crushed red pepper (if using), and mix well.