Soak beans in 6-8 cups of cold tap water for one night. Pour on, place in saucepan.
Separate onion (1) from skin and spike with cloves. Add onion to beans. Add 8 cups of cold tap water. Bring to a boil, then simmer without a lid over medium heat for 1 1/2 to 2 hours, or until beans are tender. (I use a Kelomat – Ph).
Drain cooking liquid from beans and set aside. Discard clove-spiked onion. Preheat oven to 150 °C.
Transfer beans to a large roasting pan (with lid). Add remaining ingredients, plus 2 cups – about 500 ml – of the cooking liquid. Stir well, put the lid on and bake in the oven for 2 to 2 1/2 hours until the beans are very soft and most of the liquid has been absorbed by the beans.
While the beans are baking, check the liquid level from time to time, adding a tiny bit more cooking liquid (or beer – ph) if needed.
The finished dish should be soft, dark and juicy, but not runny.
Our tip: Use a new type of beans for a change!