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Place 1/2 pound (226 g) of dried Great Northern beans into a large bowl. Pour enough water to cover the beans by at least 2 inches (5.1 cm). Leave the beans to soak 8 hours to overnight at room temperature. You will need to soak these beans so they cook within a few hours. Soaking will also reduce the enzymes in the beans that cause gassiness. If you don't have time to soak the beans for a long period of time, put the beans in a large pot on the stove. Cover the beans by at least 2 inches (5.1 cm) of water and bring it to a boil over high heat. Boil the beans for 2 minutes and then turn off the heat. Put the lid on the pot and let the beans soak for 2 hours. Drain the soaked beans through a colander and transfer the beans into a large pot or Dutch oven. Stir in 1 to 2 ham bones, 1 bay leaf, 2 fresh thyme sprigs, 1 onion cut into 4 pieces, 3 cloves of garlic, and salt and pepper to taste. Turn the heat to high so the water begins to boil vigorously. Turn the heat down to medium or until the water bubbles gently. Simmer the beans with the lid off of the pot until the beans soften and a lot of the water evaporates. If the water completely evaporates, add enough to cover the beans. Stir the beans once or twice as they cook. After 2 hours, taste some of the beans and check the texture. If the beans are still firm, continue to cook and check them at 15 minute increments. Add more water if it evaporates before the beans are finished cooking. If the beans are soft, turn off the heat and adjust the seasonings as needed. Remove the bay leaves, onion, and ham bones before you serve the hot beans. Refrigerate the leftover beans in an airtight container for up to 1 week or freeze them for up to 3 months.
Soak the beans for at least 8 hours. Use the quick soak method if you're short on time. Combine the Great Northern beans with the remaining ingredients. Cover the beans by 2 inches (5.1 cm) of water and bring it to a boil. Reduce the heat and simmer the beans for at least 2 hours. Check the beans and serve them.