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Sort through your beans to remove any discolored or misshapen ones (or pebbles), then rinse them well in a colander. Transfer to a large bowl, cover with fresh water by an inch or two, and soak for at least 2 but no more than 10 hours. (The timed soak will help prevent splitting and sprouting.) Drain. (Alternatively, you can hot-soak the beans; see Note).
Heat the oil in a deep pot over medium heat, then stir in the onion and garlic. Cook, stirring a few times, until the onion has softened and the garlic begins to brown a little, 10 to 12 minutes. Season lightly with salt and pepper. Stir in the garlic powder, liquid smoke, and broth. Add your soaked and drained beans, 1 teaspoon salt, and enough water to make sure the beans are covered by an inch or two. Cook over medium heat until the beans are creamy inside, an hour or as needed.
Taste the broth and season with more salt and/or pepper as needed. Serve hot.