Slow-cooked Beans

Yields approximately 5-6 cups cooked beans

1 pound dried beans (any variety)

2 bay leaves

1 medium white or yellow onion (chopped)

3 cloves garlic (minced)

2 tablespoons pure vegetable oil

Water

Salt and pepper (to taste)

 

1. Carefully remove any broken or shriveled beans, debris, or small stones. Rinse beans well in cold water. Place beans in a pot or large saucepan. Completely cover with water. Soak overnight. Drain soaking water and use fresh water (or broth) for cooking, completely covering beans.
2. Add onion, garlic, vegetable oil, and bay leaves. Stir well.
3. Bring to a boil. Reduce heat and simmer for several hours (cooking time depends on variety), covered, stirring occasionally, until beans are tender. While simmering, add hot water (or broth), as needed.
4. Add salt and pepper to taste.
5. Discard bay leaves. Drain, if desired. Serve as is or use in any recipe calling for cooked beans.