Preheat the oven to 300ºF.
Once the beans have soaked, start the stew. Drain the beans and set them aside, and wipe out the pot they soaked in.
Add 1 tablespoon neutral oil to the pot and turn the heat to medium. Add the diced onion. Sauté for 6–8 minutes.
As the onion sautés, add peeled and diced fresh turmeric to a food processor. Add garlic, Thai chili peppers, extra virgin olive oil, and maple syrup. Blitz until thoroughly blended.
Pour the turmeric mixture into the onion and add the thyme and ground black lime—Cook for 45 seconds. Add the beans and toss to coat with the spice mixture.
Pour in 6 cups of water and bring to a boil. Add salt and then reduce heat and simmer, covered, for 1 1/2 hours until almost completely tender. Remove the lid and continue simmering for 1–1 1/2 hours more or until the beans are completely tender. Add more liquid as needed to prevent the beans from sticking. If using canned beans, cook for 30 minutes instead.