In a large pot, add beans and cover with 2 inches of water. Add onion, bay leaves, thyme, and garlic. Bring the water just to a boil. Turn down the heat to medium low and simmer gently until the beans are soft but retain their shape, approximately 1 hour. To check if beans are done, bite into a couple of the beans. Also read Basic Bean Recipe for Cooking Beans to help you cook your dried beans.
Add salt during the last 10 minutes of cooking. When done, remove from heat and drain. Adjust seasonings to your taste and then set aside.
While the beans are cooking, prepare the Salsa Verde; set aside.
Just prior to serving, stir the prepared Salsa Verde into the hot beans.
In a bowl, combine olive oil, parsley, mixed herbs, anchovy, chile caribe, shallot, lemon juice, salt, and pepper.
Set aside until ready to use.
* Use only good-quality Spanish or Portuguese anchovies in your recipes. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste.
** Chile Caribe is simply dried chile flakes, which can be plain or flavored with garlic or other seasonings.
White Aztec Beans with Salsa Verde Recipe: https://whatscookingamerica.net/karencalanchini/whiteaztecbeans-salsaverde.htm