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Rinse the dried beans under running water, to remove any grit. Cover with fresh cold water, and soak for about eight hours.
When you are ready to cook, preheat your oven to 150C. Drain your beans and put them in an ovenproof pan. Add fresh water, herbs, garlic, and olive oil. Optional: add tomato ketchup, hot smoked paprika, and fennel.
Bring the saucepan to a rolling boil on the hob. Then transfer, uncovered, to your oven to bake for two hours.
Remove the pan from the oven as soon as you taste a creamy (not mushy) bean. Discard the fennel, fresh herbs, and squeeze out each creamy clove of garlic into the broth.
Allow the beans to cool down before refrigerating. They will store for up to 10 days.