I used the Quick Soak Method to get the beans ready. First I rinsed them really well with a strainer in the sink. I then placed them in a sauce pan with 4 cups of chicken broth and 2 cups of water. Brought it to a strong boil and then turned it down, stirring occasionally and continuing to boil for 1-1 1/2 hours. You will want to eyeball this often as you may need to add an additional 2 cups of water or chicken broth, as you don't want all the fluid to boil out. Keep the lid on unless stirring.

Once they have finished "soaking" you add them to the slow cooker with all of the broth or water. With a frying pan saute the onions, celery and garlic with the olive oil for 7-10 minutes. Add those to the slow cooker. Add the spices and 2 bay leafs.

Turn on high for 4 hours or on low for 6 hours. Cover for 2 hours, and then after the 2 hours slightly move the lid ajar so that steam can escape. If you skip the Quick Soak or don't soak overnight, you'll need to add an additional 1-2 hours to each time. Once they are done, Pull out the bay leafs. Scoop out the beans and fluid and pour into a mixing bowl. Use your immersion blender to pulverize and then cream the beans. You can also use a regular blender or potato masher in a pinch.