Variation on a NYT recipe
Ingredients
3 medium garlic cloves, finely chopped
about 3 tablespoons bacon drippings
1 medium white or yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 medium stalk celery, finely chopped
1 pound dried pinto beans, picked over and rinsed
1 ½ teaspoons kosher salt
1-2 bay leaves
10g dashi powder
3-4 sprigs of thyme
Directions
In a large pot, over medium low, saute garlic, onion, carrot and celery in bacon drippings until fragrant and tender. Takes about 8 minutes.
Add beans and water to cover by about 2 inches. Check water level and turn heat to high and boil for 15 minutes.
Turn to ultra low, add salt and bay leaves. Partially cover and simmer for about 1 ½ hours. Keep adding water as needed to keep beans just covered.
Add dashi and thyme and continue to simmer until beans are tender and creamy. 10-45 minutes.