Freshly cooked dried beans and chickpeas are infinitely superior to the canned version, and their cooking liquid, liquor!, makes the most delicious soups. As long as you remember to soak them the night before they will not take more than 5 mn of active work.
There is an old-wife tale that says you should never salt beans water as this would allegedly preclude them to soften. This is complete non-sense! For the best, creamiest, most flavourful beans, soak your beans overnight in cold water salted with 1 tablespoon of salt per litre. The day thereafter rinse the beans with fresh water, place them in a pan, cover them with lightly salted water up to 2 cm above the beans and simmer them until tender (anything between 30 and 180 mn, depending on the size and freshness of your beans). If not using immediately allow them to cool down in their liquid. If you have them do add some aromatics (onion, garlic, carrot, celery and/or bay leave) to the cooking water but it is not indispensable. Well cooked beans are a thing of beauty just by themselves!
And now that you have perfectly cooked beans you could use them in this Chickpea Salad with Red Pepper, Eggs and Boquerones
or in this Kale, Beans and Parmesan Soup