Rinse the dried beans under cold water, then soak in a large pot covered with 8 cups of cold water overnight or for at least 8 hours.

Drain the soaked beans.

Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for 3 to 4 minutes until softened.

Add the minced garlic and cook for another minute.

Stir in the thyme or Italian seasoning.

Add the drained beans and pour in the water or broth.

Add bay leaves and a pinch of salt, then bring to a boil.

Once boiling, skim any foam that appears on the surface.

Reduce heat to low and cover the pot partially.

Let the beans simmer gently for 1 to 1.5 hours, stirring occasionally.

Check for doneness by crushing a bean between your thumb and finger.

Once tender, taste and adjust salt and pepper as needed.

If using immediately, scoop them out or cool completely in their broth for storage.