Sort through beans, removing any stones and dirt. Place beans in a large colander and rinse very well under running water.
Transfer beans to a 3-quart slow cooker. Add water and bay leaves.
Turn slow cooker on high and cook for at least 10 hours or up to 18 hours.
When beans are done, add seasonings. Stir very well.(All slow cookers cook differently, but you can determine how long your beans need to cook by testing them. If they are very soft, tender, and starting to fall apart, they are done.)
OPTIONAL STEP FOR EXTRA CREAMY BEANS:
Gently smash some of the beans against the side of the slow cooker with the back of the spoon or large fork, then continue stirring until desired creaminess is reached.
If you prefer thicker beans (like I do), remove lid and allow to cook on high for an additional 30 minutes stirring frequently. They will also thicken as they cool.Serve hot.
Notes
1. Many raw beans contain a toxin that is destroyed by boiling for at least 10 minutes. Most slow cookers get hot enough to bring beans to a good boil for several hours. Make you’re your slow cooker gets hot enough by checking your beans at the end of the cooking time to see if they are gently boiling.2. The cooked beans should be very, very tender before serving. If your beans are not soft after 8 hours of cooking, they may be too old or your slow cooker may not be working correctly.3. This recipe is for a 3-quart slow cooker. If using a larger slow cooker, you can increase ingredient amounts. If doubling this recipe you will only need 12 to 13 cups water.4. All slow cookers cook differently. Some lose a lot of steam during cooking while others do not. Adjust water amount accordingly.5. Reheating Instructions:These beans will thicken significantly as they cool. Leftovers will be very thick. To reheat, place a small amount of water in the bottom of a saucepan. Turn heat to medium. Add beans and cover but do not stir. Heat over medium heat until water begins to boil. Reduce heat, stir beans and continue to cook until beans are hot.