Wash and sort the beans, picking out any off looking ones. Place them in a large pot, cover with 48 ounces of water, bring to a boil for three minutes, remove from heat and let them sit for at least an hour. Drain the water and set the beans aside.

While the beans are soaking roast the garlic, dice the onion, and finely mince the rosemary. After the beans have finished soaking, drain the beans, and set them aside.

Remove the garlic cloves and mince them the best you can. You want to make sure to break up the garlic cloves before adding them to the beans or you'll end up with large chunks of garlic in the dish.

In a large heavy-duty pot sauté the onions and roast garlic in the olive oil. After a couple of minutes add the rosemary and cook for another couple of minutes before adding the beans back in.

Once you've added the beans pour in enough stock to cover the beans, normally it takes around 32 ounces. Add the salt and pepper and give everything a good stir.

Cover the pot and cook the beans on a low simmer for two to two and half hours or until the beans have reached your desired tenderness. We like to cook them until you can easily squish them with a fork, but not so much that they are falling apart.

Drain off any extra stock and serve. The beans can be served warm or cold.