Step 1

Rinse and sort the beans; remove any pebbles or debris.

Step 2

Place the beans in a large bowl.

Step 3

Fill with water in order to submerge the beans by at least two inches of water.

Step 4

Soak overnight (8-12 hours).

Step 5

The next day, transfer the drained and rinsed again beans to a large pot.

Step 6

Re-fill with water and bring to a boil.

Step 7

Turn down the heat and simmer for about 45 minutes.

Step 8

Remove from heat and rinse again.

Step 9

Transfer the rinsed precooked beans in your slow cooker.

Step 10

Add the rest of the ingredients, stir together and place the whole onion in the center.

Step 11

Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.

Step 12

Preheat oven to 225°F.

Step 13

Once again, transfer the precooked beans in your dutch oven or a large oven proof pot.

Step 14

Add the rest of the ingredients, cover and cook for approximately 6 hours.

Step 15

Remove the lid the last 30 minutes or so in order to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, make sure to add a little water.