How to cook beans without having too many that are split

If you cook to 180 and there is no smell of rotting at all when you drain them (before the cook) you should be good. There aren't very many bacteria that rock out on dried beans and the few that do don't leave toxins behind, and the cold temp should have inhibited the rot. If they do smell after the drain, I would pitch them.

According to this video on Youtube, which is one of the few references I could find:

They are essentially fully cooked beans that have then been dehydrated for long term storage. Therefore, they will "cook" again quickly as they are already cooked, and are essentially just being rehydrated.

If you listen to the video (it is mostly narration, and a few still pictures, and are very, very, very patient in listening), the narrator will describe how she creates them which comes down to:

1. Pre-soak the beans
2. Pressure cook them
3. Dehydrate them

Note that the first two steps are probably not that critical—you could cook the beans by whichever method you prefer.