Drain beans. Transfer to a large pot; cover with 10 cups cold water. Add onion and garlic. Bring to a boil; reduce heat. Simmer until beans are slightly undercooked, 30 to 40 minutes. Add salt; cook until tender, 10 to 15 minutes more. Drain; discard onion. Transfer beans to a bowl.
This recipe has been added to the following public cookbooks:
Mexican,
Tete's cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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