Onions and carrots should be chopped into pieces approx. the size of the rehydrated beans.

Using a heavy large stockpot or dutch oven, pour enough oil (roughly ¼ cup) so you have a thin layer of oil on the bottom of the pot.

Heat pot on medium-high.

Add carrots and onions to the hot pot. Stir occasionally until onions are soft - approximately 5 minutes. The onions will pick up the color of the carrots.

Add finely chopped garlic to the pot and stir continually for 1 to 2 minutes.

Use the rice vinegar to deglaze the pot (deglaze - add to the pot and scrape up the cooked bits from the bottom of the pot).

Add the drained soaked beans.

Add dried oregano.

Add roughly 8 cups of water. You want enough water in the pot to cover the beans plus about 2 inches. Remember, it will be easier to add liquid later rather than take it away during the cooking process.

Bring to a boil then reduce heat to low.

Simmer for about 1 to 1 ½ hours until beans are tender.

If while simmering, beans are not covered in water, add a bit more. Beans should be just covered in a thick liquid when done cooking.

Add salt to bean mixture about ½ hour before finishing. After cooking for ½ hour after adding salt, taste to see if the beans are salty enough. This seems like a lot of salt but we are starting with unsalted beans. Canned beans have even more salt than what these beans will have.

Taste prior to serving to adjust flavor. Add more salt if needed (and perhaps more oregano).