Wash and sort the beans. Place them in a bowl, covered with water, to soak for up to 6 hours.

Drain the soaking water and place the beans in a 3 or 4 quart pot, covered by water 2 inches over the top of the beans. Turn the heat on high and bring to a boil.

Meanwhile, heat a large skillet over medium-high heat and saute the onions, celery, carrot and garlic until everything is slightly browned and softened, 5-6 minutes total.

Add the sauteed vegetables to the pot with the beans. When the beans come to a boil, boil for 15 minutes, then reduce to a simmer.

Continue cooking until the beans are nearly ready — anywhere from 2 to 4 hours or more depending on the beans and how long they soaked.

When the beans are almost ready, add salt if desired. Continue cooking with the lid off for 20-30 minutes, or until done.

If the water gets low, add hot water from a tea kettle. Keep the level about an inch above the beans so they do not dry out.