Add the beans back to the pot along with the garlic, cumin, bay leaves, and water. Bring to a boil, reduce heat to a simmer, cover and cook until the beans are nearly tender, about 1 to 1 1/2 hours.
If you haven’t planned ahead enough to soak beans overnight, you can “quick soak” them by putting them in a soup pot and covering them with water by 2 inches. Bring to a boil, remove from heat, drain the water, and rinse with fresh water. Continue with the instructions above as if you’d soaked them overnight. This method produces a tasty bean, although the thin skin is more likely to break in the process.