If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water. Cook for 45 minutes to 1 hour. Remove and season with salt and pepper, if needed.
Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight. Drain the beans, place into a medium saucepan with the remaining ingredients, and cover again with water by about 2-inches and simmer for 3 hours or until tender.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Sandra Lee