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Rinse the black beans under running water to clean. Remove any shriveled or broken pieces.
Transfer beans to a large bowl. Add enough water to cover them by about 2 inches, which is about 10 cups water for 1 pound of beans. Transfer the bowl to the fridge and let the beans soak overnight or for at least 6 to 8 hours and up to 12 hours.
After soaking, drain the beans and transfer them to a large pot or Dutch oven. Cover with 2 inches of water again (about 10 cups). Add the bay leaves and any other seasonings you want to add at this time.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally for 45 to 60 minutes, until tender.
If you want to store the beans with some of the cooking liquid, remove them from the pot with a spoon and transfer to storage containers. Store in 1.75 to 2-cup portions with ¼ cup of cooking liquid.