Inspect the beans making sure there are no small stones. Rinse.

Wash the beans and soak overnight (up to 24 hours is OK). If you do not have time to presoak the beans, boil for 5 minutes and turn off heat for about one hour.

Drain and wash beans and then add to a large soup pot with 5 to 6 cups of water. (You might have to add additional water later). Cover, and cook at a slow boil for one hour.

Add all remaining ingredients (but no salt, this makes them tough during cooking). The onion should be finely choped. Cook covered for another hour. Note: if there is too much water in the beans, you can cook them uncovered until the liquid is reduced.

Garnish with fresh cilantro if available.