1/2 cup yellow or white onions and cook in a 1 tablespoon each of olive and
canola oil (I sometimes use coconut oil, too, but it can change the flavor of the beans so you can experiment which oil mixture you like best.) Cook the onions until they are turning black, not just browned but burned black.
You might want to open doors and turn on your fan. In the meantime, rinse 1 cup
of dry pinto beans. No need to soak but do rinse and remove any beans that don't look good. When onions are black add the beans and 4 or
5 cups of boiling water. Be very careful adding water to hot oil! Water should
cover the beans. Add one bay leaf. Simmer partially covered for about an
hour. Keep your eye on the beans, if too much water evaporates add one cup of
water at a time (water should be hot before adding.) After about an hour when
beans have softened add 1 teaspoon of salt. Make sure you do not add salt
before beans have softened. Continue to simmer, adding hot water when needed
for at least another hour or two until beans are cooked. There should be some "broth" left.
If too much water has evaporated, add more to make some broth. Discard the bay
leaf. Discard the black onions if you like (I never do.) These beans freeze
very well when cooked so I try to make huge batches. Use this recipe to make refried beans by smashing beans and
reheating in a bit of oil.