Step 1

1 Place the dried beans in a bowl; cover with water by 2 inches and let soak overnight

Step 2

2 Drain the beans and transfer to a heavy pot or Dutch oven

Step 3

3 Add the 9 cups of water, the bay leaves, oil and 1/8 teaspoon salt

Step 4

4 Bring to a boil over medium-high heat, skimming off any foam that forms on the surface

Step 5

5 Reduce the heat to medium-low

Step 6

6 Partially cover and cook for 2 to 2 1/2 hours, stirring occasionally and adjusting the heat as needed so the mixture is bubbling steadily

Step 7

7 The beans should become quite creamy and should begin to break down, with a thickened broth

Step 8

8 Discard the bay leaves, and stir in the remaining 1/2 teaspoon salt

Step 9

9 Serve the beans with their broth, garnished with the chopped onion and the pepper, if using