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Soak beans overnight in 4 cups cold water.
Next day drain beans and put in Dutch oven. Cover beans with chicken broth (can use water)
Add onion, bay leaves and garlic.
Bring to a boil then turn down and simmer for approximately 1 hour.
Drain beans with slotted spoon and put in separate bowl.
Add fresh cilantro, lime juice and salt to taste.
Note:
Don’t add salt until end so beans don’t become mushy