This comes from WaPo, which also has directions for doing this in the oven or in a pressure cooker. Beans cooked up like this can be added to just about anything for an extra boost of fiber, flavor, and satiety. The beans last in the freezer for up to a week or in the freezer for 6 months.
1 lb dried beans, picked over and rinsed
½ onion, peeled
3 garlic cloves, peeled
2 bay leaves
1 T kosher salt, or more to taste
In large Dutch oven over medium-high heat, combine all ingredients with enough water to cover by two inches. Bring to boil. Boil for 10 minutes, then reduce heat to low so liquid is barely bubbling, cover, and simmer until the beans are very tender, 60-90 minutes longer. (Periodically check and add more hot water if needed to keep the beans submerged.) Before deciding they're done, test at least 5 beans from different parts of the pot to make sure they're all tender. Remove and discard the bay leaves. Taste and correct salt as needed.
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