Rinse 1 pound of dried pinto beans under cool water. Soak them in a large bowl with water for at least 8 hours.

Drain and rinse the beans again. In a Dutch oven, combine the beans, 4 cups of cold water, finely diced onion, minced garlic, bay leaves, and olive oil.

Bring the mixture to a rolling boil over medium-high heat, skimming off any foam that forms.

Reduce heat to medium-low and allow the beans to simmer uncovered for 1½ to 2 hours, adding water as needed.

About 10 minutes before the beans are done, stir in kosher salt.

Once tender, remove the pot from heat, discard bay leaves, and adjust seasoning as desired before serving.