Soak and rinse the beans

• Soak the beans overnight in plenty of cold water.
• Drain and rinse them well in a colander.

Sweat the aromatics

• Heat the olive oil in a Dutch oven over medium heat.
• Add the onion, garlic, carrot and bay leaf and cook for a few minutes until fragrant and softened.

Add the beans and water

• Add the drained beans to the pot.
• Pour in the water and stir once.

Boil

• Bring the pot to a rolling boil.

Simmer until tender

• Turn the heat down to a gentle simmer.
• Cook until the beans are completely tender, skimming any foam.
• Season with salt towards the end of cooking.

Serve

• Remove the bay leaf and serve the beans with their cooking liquid.