Inspect the beans making sure there are no small stones. Rinse.
Wash the beans and soak overnight (up to 24 hours is OK). If you do not have time to presoak the beans, boil for 5 minutes and turn off heat for about one hour.
Drain and wash beans and then add to a large soup pot with 5 to 6 cups of water. (You might have to add additional water later). Add all ingredients (but no salt, this makes them tough during cooking), cover, and cook at a slow boil for a few hours, adding water as required to keep the beans slightly covered in water.
The onion should be finely chopped. Cook covered for another hour. Note: if there is too much water in the beans, you can cook them uncovered until the liquid is reduced.
Add salt before serving. Adding salt earlier makes the beans tough. OPTIONAL: when the beans are cooked, put about 1/3 of the cooked beans in a blender, puree for about 10 seconds, and add them back to the rest of the cooked beans. This optional step gives the beans a tasty creamy consistency.
Idea for left over beans: warm and serve with grated cheese and a fried egg on top.
Get creative: based on the statistics of over 100,000 recipes, here are some other ingredients that are commonly used with the ingredients in this recipe that you might want to experiment by adding one or two of the following (amounts adjusted assuming you making 4 servings):
iron 176%
black beans: 50%
adzuki beans: 31%
kidney beans: 36%
pinto beans: 53%
brown onions: 4%
manganese 38%
black beans: 10%
adzuki beans: 9%
kidney beans: 5%
pinto beans: 9%
brown onions: 2%
food_folate 36%
black beans: 16%
adzuki beans: 8%
kidney beans: 7%
pinto beans: 3%
brown onions: 1%
folate_total 36%
black beans: 16%
adzuki beans: 8%
kidney beans: 7%
pinto beans: 3%
brown onions: 1%
copper 30%
black beans: 9%
adzuki beans: 9%
kidney beans: 5%
pinto beans: 3%
brown onions: 1%
carbohydrate 28%
black beans: 7%
adzuki beans: 5%
kidney beans: 3%
pinto beans: 8%
brown onions: 2%
fiber 28%
black beans: 9%
adzuki beans: 5%
kidney beans: 3%
pinto beans: 8%
brown onions: 1%
thiamin 26%
black beans: 9%
adzuki beans: 3%
kidney beans: 3%
pinto beans: 8%
brown onions: 1%
phosphorus 26%
black beans: 8%
adzuki beans: 6%
kidney beans: 4%
pinto beans: 5%
brown onions: 1%
magnesium 24%
black beans: 9%
adzuki beans: 4%
kidney beans: 3%
pinto beans: 5%
brown onions: 1%
protein 19%
black beans: 6%
adzuki beans: 3%
kidney beans: 3%
pinto beans: 5%
vitamin_b6 15%
black beans: 2%
adzuki beans: 2%
kidney beans: 2%
pinto beans: 5%
brown onions: 3%
potassium 14%
black beans: 3%
adzuki beans: 3%
kidney beans: 1%
pinto beans: 4%
brown onions: 1%
sodium 10%
adzuki beans: 4%
kidney beans: 3%
pinto beans: 1%
riboflavin 8%
black beans: 2%
adzuki beans: 1%
kidney beans: 1%
pinto beans: 3%
energy_in_kcal 8%
black beans: 2%
adzuki beans: 1%
kidney beans: 1%
pinto beans: 2%
pantothenic_acid 6%
black beans: 2%
adzuki beans: 2%
pinto beans: 1%
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