1white or yellow onionskin removed and halved, roots intact
2bay leaves
1orangerinsed and halved
Instructions
Prep: Spread dry beans onto a clean counter or baking sheet. Pick out any stones or bad looking beans. Transfer beans to a colander and rinse.
Cook: Combine beans, water, and optional flavors in a large pot (water should cover beans by about 3 inches, if not add more water). Bring to a boil, then reduce to a gentle simmer. Let simmer uncovered for 1 to 2 hours, or until beans are tender. If they run out of water before tenderizing, add more as needed.
Finish: When beans are tender, mix in salt. If they are still too liquidy for your liking, spoon out some of the juice then increase the heat for a few minutes to evaporate out excess moisture, stirring often.
Notes
Store cooked beans in an airtight container in the fridge for up to 5 days, or freeze for a few months.