Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering….

Source: http://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html