• Step 1

  Sort and rinse beans. Place beans in large bowl. Bring 2 quarts of water to a boil; carefully pour boiling water over beans in bowl. Soak beans 10 min; strain. Rinse under cold water.

• Step 2

  Add 5 quarts cold water, 1 Tbsp salt, and beans to stockpot; bring to a simmer.

• Step 3

  Place onion, carrot, celery, bay leaf, rosemary, sage and garlic in center of cheesecloth square; close sachet and tie. Add sachet to stockpot; return to simmer.

• Step 4

  Cook about 2 hours or until beans are tender. Remove and discard sachet.

• Refrigerate beans with cooking liquid until ready to use. • You can save the reserved bean cooking liquid for use as a stock in other recipes. • This recipe makes the equivalent of 4 undrained 15.5-ounce cans of beans. • Fresh herbs can be tied with twine and added separately if preferred.

Note: When servings & ingredients are modified, nutrition & directions may vary.