Soak the beans overnight. Place in slow cooker with quartered onion and garlic and cook on low at least 10 hours. The longer the better or at least until the beans can easily be squished when pinched.
Remove bay leaf and KOMBU. Pour into a blender. Puree until smooth.
In a large pot, place 1 tablespoon of coconut oil, or oil of your choice. (Choose one that will give a good flavor and has a high smoke point like ghee, grape seed oil or coconut oil.)
Bring the beans to a boil and then set to low and simmer for as long as you can wait. Stir occasionally, add salt to taste throughout process. (The longer you simmer, the more flavor the beans will develop.)
Enjoy!
Vegan/Vegetarian/DF
