Kidney Beans with Onions

Ingredients:

1 pound red Kidney beans
4 bay leaves
1 Tbsp marjoram (optional)
1 tsp salt or to taste
1 medium onion

Place beans into large pot, add
water to cover beans at least 2
inches above them. Leave for 2
hours to soak (or overnight).
Drain beans in colander and
put them back to pan. Cover
with water 2 inches above
beans. Add bay leaves and
marjoram.

Add salt. Bring to a boil, reduce
heat and cook, covered, over
medium-low heat for at least an
hour or until beans are tender
but firm enough so that they
keep their shape and don't
break apart. Cooking times may
vary and sometimes it could
take 1 1/2 hours. Simply taste
one bean for tenderness. When
beans are done, drain them in
colander placed into sink.

Using a sharp knife, slice
onion in half, lengthwise, all
the way through the root.
.

Place halves cut side
down on cutting board.
Cut a small part off the top
of each half.

Slice through the onion
horizontally, almost to the root end.

Slice onion down several times,
lengthwise. Keep the root intact.

Cut each slice crosswise. Cut
onion crosswise at even intervals.
Hold the root end with your hand
in the process.

Pour olive oil into large skillet.

Add chopped onions.

Sauté onions until slightly
golden-brown.

Add cooked beans.

Cook for 2-3 minutes over
medium-high heat, stirring
several times.

Place beans into bowls and
serve immediately.