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Soak the beans overnight in cold water. (See headnote.) The next day, add the bay leaf and thyme to the soaked beans in the pot along with 8 cups (2l) of water.
Bring the beans to a boil. When the water begins to boil, add the diced carrots and onions, garlic, and ham hocks. Let the beans come to a boil again.
Once they’ve come to a boil reduce the heat so the beans are cooking at a lively simmer and let cook until the beans are tender, adding about ¾ teaspoon of salt to the beans when they start to soften, about three-quarters of the way into cooking. My beans usually take about 2 hours to cook, but they can take less time or more. (Figure 1 to 3 hours.) While they’re cooking, make sure the beans and ham hocks are covered with water. Add more, if necessary.