Place the beans in a large stock pot and cover with 10 cups water. Let the beans soak overnight or bring the pot to a boil, then turn off the heat. Cover and allow to soak for at least one hour.

After soaking, pour the beans into a strainer and clean the pot. Run the beans under cold water to rinse until the water runs clear.

Allow the beans to drain while sauteing the onion and garlic. Add the oil to the pan and cook over medium heat. Add the onion and saute until softened. Add the garlic and cook one more minute.

Cook over medium heat until the soup begins to boil, then reduce heat to low and simmer for one hour 30 minutes, until the beans are softened and the liquid has thickened.