Put dry beans in a 5 quart dutch oven. Wash twice and drain. Add 8 cups water and baking soda and turn heat to high. When beans rise to top of water, turn fire off and drain beans, rinse in cool water. Put beans back in pot and add 8 cups of water. Turn fire to medium-high, add onions, and salt meat. Cook uncovered as beans will foam up some. When they start to foam up, stir them down and lower the fire to medium. Cook about 1? hours stirring occasionally. Beans are done when some have broken up and formed a gravy but all are tender. Consistency is that of thick pea soup. Add parsley and let stand 15 minutes. If beans are not salty enough, add salt to taste when you add parsley. Serve over hot rice. Fried fish goes real good with white beans and rice.