-Soak 1 pound of Cranberry beans for 3-12 hours in 10 cups of water.
-Finely chop the following:
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.