Proper Pot of Beans

Ingredients

• 1 pound dried beans, picked over and rinsed
• 4 cups lower-sodium chicken broth or vegetable broth
• 3 to 4 ounces bacon, ham hock, or smoked turkey (optional)
• 1 medium-size yellow onion, halved lengthwise
• 1 large carrot, scrubbed and halved crosswise
• 1 large celery stalk, halved crosswise
• 4 medium garlic cloves
• 2 thyme sprigs
• 2 parsley sprigs
• 2 dried bay leaves
• 1 tablespoon kosher salt, plus more to taste

Description

1. Place beans, broth, bacon (if using), onion, carrot, celery, garlic, thyme, parsley, and bay leaves in a large (at least 8-quart) heavy-bottomed pot. Add water to cover by 2 to 3 inches. (The pot should be no more than 1/2 to 3/4 full.) Bring to a boil over medium-high. Stir in salt; reduce heat to medium-low. Cover; simmer over medium-low, stirring occasionally and skimming as needed, until tender. (This can range from 30 minutes to 3 hours, depending on type of beans; refer to package instructions, if available, for suggested cooking times.) Add water as needed to ensure beans remain covered by about 2 inches of liquid during cook time. Remove from heat. Remove and discard bacon, onion, carrot, celery, garlic, thyme, parsley, and bay leaves. Season with additional salt to taste.

2. Transfer 1 cup beans with cooking liquid to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until nearly smooth, about 15 seconds. Return to beans in pot, and season with additional salt, if desired. (For a creamier texture, process 1 1/2 cups beans with liquid.)