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1
Carefully pick over dried beans. Remove any damaged beans or foreign objects. Cover with at least 4 1/2 cups of water and allow to sit at least four hours or overnight in a container large enough to allow beans to expand.
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2
Drain beans and rinse in cold water. Place rinsed beans in a large stockpot with enough water to cover by three inches (this should be between 4 and 5 cups depending on the size of your pot).
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3
Bring beans to a gentle simmer over medium heat. Continue to cook at a gentle simmer, stirring often for 60 to 90 minutes or until tender. Do not add salt to the water as the beans are cooking. Doing so will result in a bean with a mushy outer shell. Instead, salt the beans as soon as they are cooked to your liking.
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4
Remove the beans from heat. Drain in colander and set aside.
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5
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.
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6
Place drained beans on a clean kitchen towel and rub gently to dry. Move beans to the prepared baking sheet and toss gently with olive oil. Sprinkle liberally with rosemary, sea salt, and freshly ground black pepper.
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7
Roast beans in the oven until slightly crispy and fragrant, about 20 minutes.
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8
Remove from oven. Allow to cool completely. Store in an airtight container in refrigerator up to five days.
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9
Spread mayo or dressing on wrap. Top with salad greens and red bell pepper. Sprinkle beans on top. Wrap, tucking one end under to keep contents inside.
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10
Serve and enjoy.
