Well, my method is a little more traditional.
I start out by sorting the beans first (dontcha hate it when you chomp down on a pebble and break a tooth? Don't laugh - it's happened) then soaking overnight in some water, as already described.
Then, in a stockpot, sweat a mirepoix (onions, celery, carrot) in some olive oil. Add chicken stock or turkey stock or even veggie stock -- plain water is just plain plain.
Stay away from the salt for awhile, especially if you're going to add a ham hock or salt pork. Add all the pepper you want, though. Other herbs? Hey, go hog wild. Rosemary sounds good, but dill? Probably not.
Simmer the ham hock for at least an hour before adding your soaked and drained beans. Add more diced mirepoix and potato, if desired. Continue simmering till the beans are done - it really shouldn't be that long, maybe an hour to 90 minutes.
If desired, you can remove some beans and puree/mash to thicken, or just leave it as is. I like leaving 'em as is. Garnish with chopped parsley and serve with some crusty, buttered peasant bread.