- In a large bowl, cover the beans with cold water. Let soak for 12 hours or overnight at room temperature. Add water to keep the beans covered, if needed. Drain the beans and discard the soaking water.
- In a saucepan over medium-high heat, lightly brown the garlic, onion and herbs in the oil. Add the beans and water. Season generously with salt and pepper. Bring to a boil. Skim several times while cooking, if needed.
- Cover and cook over medium-low heat for 1 hour or until the beans are cooked through. Remove the garlic, onion and herbs.
- Drain and set the cooking water aside for another use.
Different types of white beans can be used for this recipe, from small navy beans to large white kidney beans.
This recipe makes roughly the equivalent of a 19 oz (540 ml) can of beans.