Rinse the dry red beans.

Combine the rinsed beans and 3 cups of water in a large saucepan.

Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer the beans for 2 minutes.

Remove the saucepan from the heat.

Cover the saucepan and let it stand for 1 hour to soak.

Alternatively, soak the beans by placing them in a bowl with 3 cups of water and covering it, then setting it in a cool place for 6-8 hours or overnight.

Drain the soaked beans in a colander and rinse them thoroughly.

Return the drained beans to the saucepan.

Stir in the chopped onion, minced garlic, bay leaf, salt, crushed fennel seeds, ground red pepper flakes, and 3 cups of fresh water.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the saucepan and simmer for about 2 1/2 hours or until the beans are tender, adding more water if necessary, and stirring occasionally.

Uncover the saucepan and simmer, stirring occasionally, for an additional 15-20 minutes, or until a thick gravy forms.

Discard the bay leaf.

Serve the red beans over hot cooked rice.