Frijoles de la Olla  (Pot-Cooked Beans)

1 lb. dried pinto or peruano beans
1/2 yellow onion
2 cloves garlic, peeled
1 tsp. kosher salt

Pick over beans, to remove stones, dirt clods, broken/withered beans,
etc., and give them a wash. Dump beans into Crock Pot, add half-onion
and garlic cloves, and add 4" of water. Cover and cook slow 8 hours or
"quick" 4 hours. Test beans when they're getting close. (The older the
beans, the longer the cooking.) When beans are starting to get soft but
still have a bit of crunch to them, add salt to the pot and cook another
hour. Test again, until beans are creamy-textured. Discard onion. (The
cooked-soft garlic is yummy.) Use wherever you use cooked beans.