Rinse the dried black beans and remove any debris or damaged beans
Soak the beans in plenty of water for 8 to 12 hours, or use a quick-soak method by boiling for 2 minutes and resting for 1 hour
Drain and rinse the soaked beans
Place the beans in a large pot and cover with fresh water by about 2 inches
Add optional aromatics such as onion, garlic, bay leaf, or salt if desired
Bring to a boil, then reduce to a gentle simmer
Skim off any foam that rises to the top
Cover partially and cook until tender, stirring occasionally and adding water if needed
Check for doneness after about 60 to 90 minutes, or longer if the beans are older
Add salt near the end of cooking if you did not add it earlier
Drain the beans when tender, or keep them in their cooking liquid for soups, stews, or storage
Cool completely before refrigerating or freezing