A Proper Pot of Beans

• servings: 6 cups

Ingredients

1 Ib. dried beans, picked over and rinsed

4 cups lower-sodium chicken broth or vegetable broth

3 to 4 oz. 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

parsley sprigs

2 dried bay leaves

1 Tbsp. kosher salt, plus more to taste

Directions

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 12 to ¾ 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 instruc-tions, 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, car-rot, 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 open-ing. Process until nearly smooth, about 15 seconds. Return to beans in pot, and season with additional salt, if desired. (For a creamier texture, process 1½2 cups beans with liquid.) —JUSTIN CHAPPLE

MAKE AHEAD Beans can be made through step 1 and transferred to heatproof containers using a slotted spoon. Add enough cooking liquid to cover beans, and let cool to room temperature, about 45 minutes. Cover with airtight lids, and store in refrigerator up to 4 days.