Place the beans in a large canning jar (mixed or layered in colours).
Add 4 vegetable bouillon cubes and 1 bay leaf on top.
Close and label the jar.
Attach a card with the directions for use to the jar.
Directions for use: Rince beans and discard any debris. In a large saucepot, cover beans with water. Bring to a boil for 2 minutes. Cover and let stand for 1 hour. Drain beans and add 6 cups fresh water. Add vegetable bouillon cubes, minced garlic, bay leaf, celery, carrots, onions and can of tomatoes. Flavour with thyme. Cover and cook for 3 to 4 hours until beans are tender. Remove bay leaf and season with salt and pepper to taste.