Soak the beans in 6 cups of water overnight, 8-10 hours, at room temperature.
Strain out soaked beans, discard the soaking water. Bring 9 cups of water, the beans, and all aromatics to boil over high heat, turn down to a simmer. Cover and cook until tender but not mushy, 50 minutes to one hour, depending on the variety and age of the beans.
Salt to taste. Strain the beans, discarding aromatics but making sure to save the bean broth.
Photography and styling by Jenny Huang.