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1
If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter.
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2
Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose.
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3
Remove the leaves from the remaining bunch of oregano, chop and reserve.
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4
Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot.
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5
Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour.
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6
Remove from the heat.
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7
Lift out and discard the herb bundle.
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8
In a large stockpot, heat the olive oil or butter over medium heat.
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9
Saute the onions until golden, 15 to 20 minutes.
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10
Stir in the garlic and cook just until the aroma is released, about 5 minutes.
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11
Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh).
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12
Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated.
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13
Stir in the beans and their cooking liquid and cook 5 minutes longer.
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14
Pour in the vegetable stock or water.
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15
Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
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16
Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.
