In a medium saucepan, bring the beans, water and salt to a boil. Reduce heat to medium, cover and cook for 2¼ hours, until the beans are tender, add more water if necessary. Remove from heat, drain and allow to cool. Or use already cooked white beans, drained and rinsed with cold water. Pat dry.
Heat the oil in a skillet over medium heat. Add the onion and garlic,