Either soak your beans over night in cool water or rinse the beans, put in a pot of cold water. Bring water to boil, then turn off and put lid on beans. Let set one hour then drain off water and add about 4-5 cups more water and bring the beans back to boil. Turn down to simmer and cook until beans are tender, about 2 hours.

Meanwhile, heat the oil in skillet. Add in the onion, carrot, and celery and saute for a few minutes until they start to brown slightly; add in the garlic and stir for a couple of minutes.

When the beans are almost tender, add in the cooked vegetables, bay leaves, thyme and rosemary. Also add in the chicken stock. By this time your bean water will probably be reduced down. If you need more chicken stock to get to the consistency you want, keeping adding another can as needed. Salt and pepper to taste. Continue cooking for another 45 minutes to an hour.