I get by just fine without a bean pot. I prepare my beans the old fashioned way - overnight soaking with an innoculation of a little bean soak water from the previous batch (kept refrigerated. Then I drain (saving a bit for the next batch), add some non-salty spices like bay leaf, oregano, marjoram, sage, rosemary (salt toughens beans), extra virgin olive oil, and simmer for 30 minutes to an hour. For the last 15 minutes or so, I throw in whatever seems good - hot peppers, a couple cans of sliced mushrooms, diced summer squash, shallots or garlic, and onions. Delicious over rice or in a burrito, or as a side for a Mexican omelet. Last in goes the salt to taste.
Haven't make beans like that for a while... probably should ...