1 POUND BEANS (WE LOVE ALL OF THE RANCHO GORDO VARIETIES)
1 6 INCH PIECE OF KOMBU
1 ONION, CHOPPED IN QUARTERS, SKIN ON, OR A SHALLOT, SLICED
1 HEAD OF GARLIC, CHOPPED IN HALF
3 CHILE DE ARBOLS
2 T HIMALAYAN PINK SALT
Soak beans overnight with kombu. Add enough water to cover and allow for them to expand. Drain and rinse beans and kombu and add to large pot with enough water to cover by a few inches. Add in your onion or shallot, garlic, chiles and salt. Bring to a hard boil for 10-15 minutes. Bring it down to a low simmer and partially cover the top with lid. Let cook for 1-2 hours, checking every half hour or so. You might need to add water, you don't want to let them get too dry. When soft and fully cooked through, your beans are done. Check for seasonings, you may need more salt. Remove chiles and serve. Add all the toppings you like and enjoy.