Lindsey covers them with cold water and soaks them overnight, maybe half the next day too. Then she simmers them slowly. There's a wooden spoon and a paring knife next to them: every now and then you check to see how easily the knife enters the bean.
Drain them and toss them with a little olive oil, a grind or two of salt and another of pepper, and don't forget lots of fresh marjoram from the garden. Sage would be nice; marjoram's better. A tossed salad afterward is all you need.