Recipe information
Yield
Makes about 7 cups
Ingredients
Preparation
Step 1
Rinse beans and pick over. In a 4-quart heavy saucepan soak beans in water to cover by 2 inches for 1 day.
Step 2
Bring soaked beans to a boil in water, adding more water if necessary to cover by 1 1/2 inches. Skim any foam from surface of water and gently simmer beans, partially covered, over low heat 1 hour, or until beans are just tender but not falling apart.
Step 3
In a large heavy skillet cook bacon over moderate heat, turning slices, until golden and crisp. Transfer bacon to paper towels to drain. Add 1 tablespoon bacon fat to beans, reserving bacon and any remaining rendered fat for another use.
Step 4
Finely chop onion and bell pepper and stir into beans with remaining ingredients. Gently simmer beans, partially covered, 2 to 3 hours more, or until beans are tender and liquid is thickened. Discard bay leaves. Cool beans, uncovered, and chill, covered, at least 1 day and up to 5.
