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1 pound dried beans of choice (large white lima beans are my favorite)

Extra-virgin olive oil

1 small yellow onion, halved lengthwise

¼ teaspoon red pepper flakes

2 sprigs of fresh rosemary

1 bay leaf

1 head of garlic, halved crosswise

1 Parmesan cheese rind (optional, but delicious)

Diamond Crystal kosher salt

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1. In a large Dutch oven or soup pot, combine the beans with water to cover by 2 inches; get ready for them to expand as they soak. Cover and soak for 6 hours or up to overnight. When you're ready to cook, drain the beans in a colander and rinse out the Dutch oven.

2. Return the beans to the pot and add 2 tablespoons olive oil, the onion, pepper flakes, rosemary, bay leaf, garlic, Parmesan rind (if using), and 10 cups water. Bring to a boil, then add 1 tablespoon salt. Turn the heat to a simmer, cover, and simmer for 30 minutes. Check for doneness and add another 1 tablespoon salt. Cover and cook until the beans are tender and creamy, without any shrively skin or tough bite, another 20 to 60 minutes, checking the bean's doneness every now and then. Note that the less time they have to soak, the longer they will take to cook. Remove the pot from the heat. Scoop out the onion, rosemary, bay leaf, garlic, and Parmesan rind (if using) and let cool before storing the beans in the fridge or freezer.

NOTE: Dried beans don't last forever, and while the beans in your pantry from three apartments ago are probably edible, you'll always get a better texture and taste from newer beans. I like heirloom beans, and if I'm in the mood to splurge, Rancho Gordo is a brand that's an easily accessible favorite. Cook your beans within 6 months for the best results. ..and definitely before that next apartment lease, okay?