Pinto beans

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.