Pick through the beans and discard any broken pieces or debris. Place the beans in a strainer and rinse thoroughly.
Place beans in a large container. Pour boiling water over the top until completely covered. Add 1 tbsp of salt, cover, and let sit for at least an hour.
Meanwhile, chop your onion, pepper, and garlic.
Add a tbsp of oil to a large stockpot. Saute the onion and pepper for a few minutes until tender. Add the garlic and saute for another minute. Add in remaining salt, pepper, and cumin.
Drain the beans. Add in the beans and about 9-10 cups of filtered water. Bring to a boil and then reduce to a simmer. Simmer until the beans are soft enough, stirring occasionally. Typically, this can take about an hour and a half.
Store in the fridge in an airtight container for up to five days, or freeze in smaller batches for up to three months.
