Soak 8oz beans in 3 liters of warm water in a pot for up to a day. An hour or two works in a pinch but requires more, slower cooking; from morning til dinner is the best compromise.
Add half an onion (root attached to keep it easy to remove) 4 whole cloves of garlic (peeling is unnecessary) and 2 bay leaves to the pot. Bring pot to a boil on the stove and reduce to a simmer.
Simmer til beans mostly softened but not quite creamy. Do not allow to boil dry, add water if necessary. Timing will depend greatly on bean variety but can be 1-2 hours.
Add salt/msg/chicken powder and pepper to taste and continue to simmer til beans are desired texture (around 30 minutes more.)