1. Rinse beans thoroughly and transfer to a large stockpot. Add enough cold water to cover by at least 2 inches. Let stand 6 to 12 hours (refrigerate if air is too warm).

2. Drain beans and return to stockpot with 16 cups water. Place sage, rosemary, and garlic in a 6-inch piece of cheesecloth; tie with kitchen twine to enclose and add to pot along with carrot, celery, and onion. Bring water to a low simmer over medium-low heat and cook for 30 minutes. Season with salt and continue cooking until tender, 15 minutes to 1 1/2 hours more.

3. Remove cheesecloth packet and vegetables, and drain.