Every week, I make 2 different kinds of beans and use them in anything from breakfast burritos to salads and soups. This method seems to help reduce gas (I said REDUCE not eliminate they are little nuggets of fiber after all) and makes perfect beans EVERYTIME.
1c dry beans
1-2 garlic cloves, smashed
1/4c any type of onion, chopped (red, white, shallot, etc – see note)
1 1/2t salt
Lots of water
PM Day 1: Pick out any rocks and rinse beans in cold water. Pour them into a large container (4c or more). Fill the container with water, secure with a lid and leave overnight.
AM Day 2: Drain and rinse beans in cold water. Transfer to a pot, cover with water 1 inch over the beans. Bring to just a boil, turn off the heat, cover with a lid and let it sit for 2+ hours. Drain and rinse beans in cold water, again. Transfer back to the pot, cover with water at least 1 inch over the beans. Add garlic, onion of choice, and salt. Bring to a boil then simmer for 30-90 minutes depending on doneness. I taste them at 30 minutes then go from there. Drain the excess liquid and store in an airtight container. They last about a week and a half to two weeks.
Note: Below is what onions I use for different beans, but feel free to do whatever you want.
White beans (navy, cannellini) : 1 small shallot THESE ARE OUR FAVORITE
Black beans: red onion
Kidney beans: vidalia/white onion
Garbanzo/Chickpeas: skip onion, just garlic
Pinto beans: vidalia/white onion