Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
Drain, reserving 1 cup of the cooking liquid.
Preheat the oven to 250 degrees.
Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
Bake, uncovered, until very tender, approximately 4 hours.
Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
Season with salt and let cool 5 to 10 minutes before serving.