Spread your dried beans on a clean surface and pick through them carefully, removing any small stones, dirt, or shriveled beans.

Rinse the remaining beans thoroughly under cold running water in a colander until the water runs clear.

Place the rinsed beans in a large pot and cover with water until beans are submerged by about 3 inches.

Soak overnight (or for at least 8 hours).

After soaking, drain the beans completely and discard the soaking liquid.

Pour olive oil into a large heavy-bottomed pot over medium heat and allow it to heat for about one minute.

Add diced onion and minced garlic, stirring frequently, and cook for 3 to 4 minutes until the onion becomes translucent.

Pour your drained beans into the pot with the cooked aromatics and stir well to combine.

Pour in 8 cups of vegetable or chicken broth, then add bay leaves, salt, black pepper, thyme, and red pepper flakes if using.

Increase heat to high and allow the mixture to come to a rolling boil, which takes about 10 minutes.

Once boiling, reduce heat to low and partially cover with a lid, leaving a small gap for steam to escape.

Simmer the beans for 60 to 90 minutes, stirring occasionally.

Taste carefully for salt and other seasonings and adjust as needed.