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Sauté the onion, celery and peppers in a dutch oven with few tablespoons of oil over medium heat until they have started to brown.
Add the garlic, thyme and bay leaf and sauté for a minute or two longer.
Add the beans and enough water to cover by a few inches.
Bring to a boil, cover and then put it in the oven.
Cook at 250° if you have a lot of time available, or 350° if you want them done in a few hours.
Check the water level every 30-45 minutes to make sure that the beans are covered.
Add salt once the beans are tender and check the seasoning each time thereafter when you check the water.
Get these to the desired consistency on the stovetop by adding water and/or while you make the other parts of the meal.