My favorite beans come from Rancho Gordo or Iacopi farms. And my favorite varieties gigante, cannelini, scarlet runner, barlotti, and black beans amongst many others...

Step 1: It’s important to soak your beans. Yes, you need to remember to do it a day ahead, but right now we all have time on our hands, if nothing else...
Soak the beans in lots of water.

Step 2: The next day use the soaking liquid plus more water if needed and submerge the beans in a large pot with a handful of bay leaf, half an onion, half a head of garlic, some parsley, and (to start) a tablespoon of salt, and 1/4 cup oil. Salt and fat are the most important things about cooking beans. The liquid needs to be salty. Taste it. Bring to boil and then gentle simmer for half an hour and test. Small beans take less time.

Step 3: I add a little vinegar towards the end. Taste again towards the end. And add salt accordingly. This is a technique and what works for me. I eat them with a bit more olive oil and lemon zest or aioli.