The night before you want to cook the beans (about 8-12 hours prior to cooking), cover the beans with water and soak them overnight (this reduces the cooking time of the beans). * If you don’t soak the beans overnight, just double the cooking time in step #5 and keep tasting until the beans are tender.

Heat the oil over medium heat in a medium sized saucepan.

Add the onions and cook for 4-5 minutes or until translucent.

Add the garlic and cook another minute.

Add the bay leaf, black beans, water and salt (if desired). Bring to a boil, cover and simmer for 1 hour or until the beans are tender.

Serve.

*Allow to cool, place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. When ready, defrost in a pot over low-medium heat or allow to defrost in fridge for 24-48 hours.