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1
Place the beans in a large bowl with 4 cups of water and 1/2 teaspoon of the salt.
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2
Cover and refrigerate for 8 to 12 hours.
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3
Drain and rinse the beans.
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4
Discard any loose skins.
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5
Place the beans in a 6-quart pressure cooker with ample water to cover and add the remaining 1/2 teaspoon salt.
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6
(Take care not to exceed the maximum fill-line of the cooker.)
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7
Over medium-high heat, bring to a boil uncovered.
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8
Reduce the heat to a simmer, and skim off any whitish gray foam on top.
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9
Bring to a boil again, reduce the heat to a simmer, and skim off most of the remaining foam.
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10
Rinse any beans that come out of the pot with the skimmer and return them to the pot.
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11
Add the garlic, onion, kombu (if using), and oil.
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12
Lock the lid in place and over high heat, bring to high pressure.
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13
Reduce the heat just enough to maintain high pressure and cook for 20 minutes.
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14
Allow the pressure to come down naturally, 10 to 12 minutes.
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15
Remove the lid, tilting it away from you to allow any excess steam to escape.
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16
If the beans are not tender, set (but do not lock) the lid in place and simmer them until done.
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17
Remove the onion and kombu and discard (or chop up and munch).
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18
Drain, reserving the cooking liquid if you wish, and refrigerate the beans and liquid separately for up to 3 days or freeze separately for up to 2 months.
