In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper. Just barely cover the beans with fresh cold water. Then add 1/4 cup of olive oil. Bring to a boil, then immediately reduce heat to a medium/low simmer. Let cook for about one hour, stirring every so often, or until the beans are your desired consistency. I like mine to be rather soft, but still hold their shape a bit.