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Sort the Beans: Start by cleaning 1 lb of peruano or pinto beans. Remove any debris, like tiny rocks, random beans, or broken beans.
Rinse the Beans: Transfer the sorted beans to a pot and rinse them under cold water at least twice, or until the water runs clear.
Add Water and Seasoning: Once rinsed, add 10 cups of fresh water to the pot. Then, add ½ an onion, 4 garlic cloves, and 1 tbsp of salt. Stir to combine.
Bring to a Boil: Cover the pot and set the heat to high. Bring the mixture to a boil. Once boiling, stir again and reduce the heat to low. (I REPEAT: DO NOT FORGET TO TURN DOWN THE HEAT!)
Simmer the Beans: Let the beans simmer for 2.5 hours, or until they are soft. Check occasionally to ensure they are cooking evenly.
Serve: Once cooked, serve the beans with cebollita, a sprinkle of cilantro, a generous amount of queso fresco, and a drizzle of chilito de aceite.