Preparation
Soak. The beans in the six cups of water overnight in a large pot or Dutch oven Add a pinch of baking powder and bay leaf and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Drain in a colander set over a large bowl and reserve the liquid.
Preheat oven to 300 degrees F.
Transfer the drained beans in a small saucepan or grain Mug 2 1/2 liters if you have one, and the remaining ingredients. Stir until combined. Add enough water to reserved only to cover beans.
Cover seal the pan and place in oven for 1 hour. Discover and check the oil level. Add a little more reserved liquid if beans are too dry. Cover and simmer for 1 hour. Discover and test the beans; should from time to tense, but they are still stuck, cover and cook some more, with a little water if they get too dry.
If only tender, turn off the heat to 350 degrees F. and bake uncovered for 30 minutes or more. The last 30 minutes to reduce slightly the liquid, creating a consistency of thick syrup. Remove when you are ready and serve warm or at room temperature.
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