-Soak 1 pound of Cranberry beans for 3-12 hours in 10 cups of water.

-Finely chop the following:

1 onion

2 carrots

2 stalks of celery

-Add 2 TBS extra virgin olive oil and the chopped vegetables to a large pot with a tightly fitting lid.

-Saute for 5 minutes, then rinse and drain beans and add them to the pot.

-Add 1 tsp sea salt and 8 cups of water, cover and bring to a boil.

-Preheat your oven to 325 then put the beans in the oven and cook for 1.5 hours.

-Finely chop and add the following:

¼ cup parsley

3 cloves of garlic

2 TBS fresh thyme

-Mix into the beans, then cook for 15 more minutes until beans are soft.

-Finish with freshly grated Parmesan cheese.