To prepare onion confit: Cube butter and melt on a large baking sheet in a 400F oven. Remove the baking sheet from heat and spread an even 1" layer of onions: it is not the objective to fry. Tuck the bay leaves in the onions and sprinkle with thyme, savory and pepper. Evenly pour olive oil over the top and bake, turning every 10 to 15 minutes, until volume has reduced by half; 60 to 75 minutes. Stores cooled for up to a week.
To prepare beans: combine beans, 8 cups water, bay leaf and winter savor sprigs. Bring to a boil before simmering for 1 1/2 hours or until beans start to become tender. Season with salt and
cook AN ADDITIONAL 1 and 1/2 hours until the beans are fully tender.
PARTIAL -- ENTRY TOOK A BREAK
Section hocks when they are tender enough to separate meat from inedibles.