1 pound dried beans, sorted and rinsed
6 cups water
1 small onion, cut in half
1 crushed garlic clove
1 bay leaf
Soak beans for 8 hours or overnight, covered.
Drain beans, and combine all ingredients in a 5-quart electric slow cooker. Cover and cook on HIGH until tender. Times will differ depending on the type and age of bean, and the type of slow cooker used.
Drain cooked beans in a colander; discard onion and bay leaf.
Separate beans into 1-cup portions and freeze for later use. Rinse in a colander under cold running water to thaw.
Cooking times
Black beans, small red beans, Great Northern beans: 4 to 5 hours
Pinto beans, navy beans: 5 to 7 hours
Chickpeas (garbanzos): 9 to 12 hours