By Chris Malloy Beans come in so many different shapes, sizes, colors, textures, and flavors. And as they cook, they move from raw to done at different rates, filling your kitchen with different delicious scents. But despite their differences, beans have things in common. They can all come out of the pantry to bring warmth, comfort, and flavor. Cooking dry beans is easy. But cooking dry beans to their full potential—meaning taking steps to maximize flavor and texture—can be tricky.