Vegetarian Appalachian Soup Beans

1 pound dried pinto beans

1 Tab. salt
3 Tab. olive or canola oil
1 cup chopped yellow onion
5 cloves garlic, minced
4 cups vegetable stock
2 cups water
2 tea. Liquid Smoke
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper
2 bay leaves
1½ teaspoons kosher salt
Chow chow and cornbread, to serve, optional

Cook rinsed dried beans and salt in Instapot under bean setting.

Add onion to oil in a frying pan; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
In a 5-to 6-quart slow cooker, add cooked beans, onion mixture, stock, water, Liquid Smoke, peppers, and bay leaves. Cover and cook until beans have blended with the spices, up to  4 hours on low. Uncover. Taste and add salt if needed and continue to cook on low for up to an 1 hour more. Using the back of a spoon, mash a few beans, if desired. 
Serve with chow chow and cornbread, if desired.