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Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
When ready to cook, drain the soaked beans and rinse them again under running water.
In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion. Bring to a boil over high heat, then reduce to a low simmer.
Cover and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning as needed.
Cooked (covered) for another 30 minutes until the beans are tender and creamy but not falling apart, about 2 hours total.
If the liquid evaporates while cooking, add boiling water to maintain the same level of liquid.
To test when the beans are done, remove 2 or 3 beans from the pot and taste them or squeeze with a spoon. They will be done when the entire bean is tender.
Serve hot with rice, tortillas, or any other dish of your choice.