A Big Pot of Simmered Pintos

cooking.nytimes.com

1 pound (about 2 ¼ cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water

1 medium onion, cut in half

2 to 4 large garlic cloves (to taste), minced

1 bay leaf

Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

Directions at cooking.nytimes.com

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