Texas Butter Beans

From AmazingRibs.com.
Ingredients:
Olive oil
Smoked salt
1 large onion, chopped
2 cans (15 oz. each) butter beans, drained and rinsed
2 cloves garlic, pressed or minced
1/4 tsp. ground cumin
2 bay leaves
1/2 tsp. ground black pepper
3 1/2 c. reduced sodium vegetable broth
1 (14 oz.) can whole, diced, or crushed tomatoes
2 fresh jalapeņo peppers, finely chopped
Ground black pepper

Heat some olive oil in a Dutch oven or a heavy pot over medium heat. Add the onion and smoked salt and cook until limp.
Add the pressed garlic, cumin, bay leaves, and black pepper and cook about 2 minutes.
Add the vegetable broth, tomatoes, and the beans. Bring to a boil for about a minute and back the heat down to a simmer. Scrape any bits off the bottom. Stir gently. Simmer about 1 hour with the lid on, stirring every 15 to 30 minutes to make sure things don't stick to the bottom.
Some folks serve their beans after most of the liquid has been absorbed, others like it more like a thick soup, and some folks like it thinner. You can add water to thin it or smash a few beans if you want to thicken it. Or you can take the lid off and simmer them lid off for about 30 minutes. Your call. Add cumin, more smoked salt, and pepper if you think it needs it. Just before serving remove the bay leaves and add the chopped jalapeņo.