Pick through the beans, discard any stones, and rinse well. Place in a wide, heavy pot and cover with two inches of water. I use a Le Creuset pot that allows the beans to lay in a single layer. Bring to a simmer over medium high heat, and maintain a simmer for about an hour. Drain the beans but reserve any bean broth left. I frequently have a good 2 cups or more left over.
Put the beans back in the pot and add the remaining ingredients EXCEPT the salt and vinegar. Simmer for 45 minutes or until the beans are tender. Add salt and balsamic vinegar.
Serve with a few grates of Parmesan cheese on top.
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.