Fill your clean jar with 3/4 cup black beans, followed by 1/3 cup white beans, and then repeat, ending with the last 3/4 cup of black beans.

Place all the spices in the middle of the piece of parchment paper. Then, roll up the sides to make a little packet. Secure the packet closed with a rubber band. You can also use a small zip-top plastic bag for this, if you prefer.

Stuff the closed packet into the top of the jar. You might have to use a little elbow grease to get it in there, but it’ll go. Then close up your jar.

In a large stock pot, combine the beans, spice packet contents, and 12 cups of water. Bring to a boil, reduce heat and simmer for 1½–2 hours, stirring occasionally, until the beans are tender and the soup is thick. You might need to add more water as the beans cook. Adjust seasonings if necessary.