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Pick through the beans for any debris. In a large bowl or stockpot, add the beans plus enough water to cover by 5 inches. Soak the beans for 8 hours.
Once they’re done soaking, strain the beans into a colander.
In a deep saucepan over medium-low heat, add a tablespoon of olive oil. Once the oil is hot, add the garlic and sauté until fragrant and lightly golden, turning occasionally, about 5 minutes.
Add the beans, followed by the stock, red pepper flakes, bay leaves, and remaining 3 tablespoons of oil.
Bring the bean mixture to a boil, cover the pot with its lid, and lower to a simmer. Simmer for about 2 hours, until the beans are fat and tender. Add the salt and stir to incorporate. Turn off the heat and replace the lid, and set aside for 1 to 2 hours for the bean liquor to thicken.
Refrigerate any leftover beans, sealed in a container. To reheat, warm beans in a saucepan, stirring occasionally over medium heat. To avoid them sticking to the bottom of the pot, add just enough water so that the mixture is ever-so-slightly liquidy as they heat.