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DIRECTIONS

Wash the beans in cold water, drain them in a colander, pick over duds (shriveled, broken, or discolored beans); put them in a roomy pot and cover with at least two inches of fresh cold water. Soak in a cool place overnight. Or you may do the quick soak method, proceed as above, but bring the beans to a boil for one or two minutes. Turn off heat, cover, and let stand at least one hour before continuing with your recipe.
Bring the beans and water to a boil and simmer a total of two hours, leaving the lid slightly askew. Add the salt after one hour's cooking time and gently stir the beans. Check occasionally to see that the beans don't cook dry, adding boiling water if at any time the beans aren't completely covered with liquid.
Meanwhile, heat the olive oil in a deep heavy skillet and sauté the onions, garlic, and ground beef about five minutes. Stir in thyme and spices; and stir-fry a couple of minutes. Pour in bouillon, stir, simmer briefly, and set aside.
After two hours of simmering, the beans should be semi-tender but quite firm. Put the beans and their liquid into a rather deep earthenware casserole with a cover (failing this, use a four-quart Pyrex bowl and a double thickness of foil for a cover). Using a chopstick or wooden spoon handle stir the meat and onion mixture into the beans. The casserole should be full almost to the top, with about half an inch of liquid above the beans, if there isn't, add some boiling water.
Set the casserole, covered, in the middle of the preheated 325 degree oven and bake until the beans are tender, usually another hour, but sometimes more.
Serve with the yellow rice.