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1
Sort through the beans to pick out any random stones or sticks among them, then rinse and drain the beans.
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2
In a large bowl or pot, dissolve 3 tablespoons of the salt in 4 quarts of water.
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3
Add the beans, stir, then cover and soak overnight at room temperature.
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4
The next day, drain the beans and rinse them.
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5
In a large saucepan or stockpot, combine the beans with 7 cups of cold water.
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6
Stir in the remaining 2 teaspoons salt.
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7
Bring the mixture to a boil, skimming the scum that rises to the surface with a skimmer or slotted spoon (that scum is protein solids).
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8
Reduce the heat to a simmer and simmer the beans, regularly skimming the scum, until no more scum rises to the surface.
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9
Add the onion, carrot, celery, garlic and thyme, then simmer for 30 to 60 minutes, or until the beans are just tender.
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10
Drain the beans, reserving the cooking liquid (if desired) and discard the onion, carrot, celery and thyme stalks.
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11
Use the beans in recipes or freeze them in 1- or 2-cup portions.
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12
Slow Cooker Method.
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13
Soak the beans as described above, then drain and rinse them.
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14
In a slow cooker, combine the beans with the 2 teaspoons of salt, onion, carrot, celery, garlic and thyme.
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15
Add enough water to cover the beans by 1 inch, then cover and cook on high for 4 to 6 hours, or until completely tender.
