The beans should be put in a big basin. Throw away any rubbish or stones. Add 2 to 3 inches of water, cover, and drain any floating beans. Soak for eight hours or over night at room temperature. Well-drain and rinse.

Put the beans in a big pot and add 2 inches of water to it. Gently bring to a boil. For 30 minutes, simmer uncovered over a low heat. Remove any foam off the surface, then stir in the preferred aromatics and 2 teaspoons sea salt. Continue to simmer, stirring periodically, for up to two more hours, or until the vegetables are soft but not mushy. Your beans' type and freshness will determine the timing. Every 30 minutes, I usually check them. Add some if they appear to be getting dry.

Discard the aromatics once the beans are cooked through. Add extra salt and pepper to taste. Cooked beans can be frozen for several months or kept in the refrigerator for up to 5 days.