Pre-soak your beans for 8-10 hours by adding the beans to a pot and filling with water to about 2 inches above the level of the beans. Cover and leave at room temperature until they have expanded.

Rinse and drain the beans.

In a dutch oven, deep skillet, or medium sized pot, sauté the onions and garlic in the olive oil over medium heat for 5 minutes or so, until fragrant.

Add the rest of the ingredients along with 3 cups of vegetable broth or water.

Cover with a lid and simmer about an hour, more or less depending on the size and freshness of your beans. Check on them every 15 minutes or so and cook until soft and cooked to your liking.

If the dish seems too thick, add water or broth as needed. If it seems like there is too much liquid, leave the lid off and let some of it evaporate. Season to taste.

Add all of the ingredients to the Instant Pot, along with 1 cup of water or vegetable broth. Close the pot lid to sealing.

Set to Manual (high pressure) for 25 minutes.

Let the pressure naturally release.

If the beans aren't fully cooked, return the lid and pressure cook them for another 3 minutes.

If the dish seems too thick, add water or broth as needed. If it seems like there is too much liquid, leave the lid off and let some of it evaporate. Season to taste.