How do you store dry beans?

I'm new to preserving food and the idea of having a stocked pantry is appealing.

I'm at the point where I am looking at purchasing bulk beans but I am unsure what options I have for storing them. I'm unsure if it is something along the lines of tossing them in a clean bucket and tucking it in a corner or if it is a little bit more nuanced.

What would you recommend? How do you keep things manageable?

All my dry goods now go into jars that work with standard large or small canning lids, then I use the vacuum sealer to stuck out the air, and keep the moths out.

I use recycle fruit juice containers with a little salt added.  

I no longer store beans long term as it seems to affect their cooking aspects.

I am not a fan of beans or tough beans.

Using the Instant Pot seems to help with this.

Similar to Carla, we use 1/2 gallon canning jars and vacuum seal them.  My wife will take the added step of placing the filled jar in an oven on low temp for about a half hour, to dry out the air in them, before we seal.

Dried beans that are stored for a long time (maybe a year or more) can have trouble softening when boiled the normal way. Adding a little bit of baking soda absolutely solves the problem and makes them soften right up.

If you've boiled some beans the normal way and amount of time but they're not softening, add a little baking soda. If it foams up vigorously, add a little more. Stir it in, then boil again. The beans will now soften in a few minutes. If the beans are several years old you might need to add quite a bit of baking soda. I usually keep adding small amounts, watch it foam up, and stir it in, and then add more until it foams less vigorously.

After they are softened as much as you want, you can add some acidifying agent such as tomatoes, lemon juice or tamarind.