This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!
Add two pounds of dried beans to a colander that fits inside of a stock pot. Rinse the beans in the colander under cold running water removing any discolored beans, pebbles or debris. Place the colander of beans inside the pot and add enough cold water to cover the beans by two inches.
Cover the pot and bring the beans to a low boil over medium high heat. When the beans reach a low boil, remove the pot from the heat. Leaving the pot covered, let the beans soak for one hour. After one hour, remove the colander of soaked beans from the pot and rinse the beans under running cold water. Rinse out the pot with water and add the rinsed beans from the colander into the pot. Add enough cold water to cover the beans by two inches. Remove garlic skins from two cloves garlic, quarter garlic cloves and add the garlic to the beans with three bay leaves.
Cover the pot and bring the beans to a low boil over medium high heat. Reduce the heat to a simmer and cook the beans until tender noting that cooking times vary depending upon bean varieties. Check the beans for tenderness at the sixty minute mark, stirring in two teaspoons of sea salt. Cover the pot and continue to simmer the beans until done. Remove the bay leaves and spoon the beans into glass jars with the remaining cooking liquid. Cover the jars tightly and use the beans within three days refrigerating any leftovers or freezing the beans for later use.