Navy Bean And Bacon Soup - cooking recipe

Ingredients

1 lb navy beans
1 lb bacon
1 large yellow onion
1 head garlic
1 teaspoon peppercorn
2 bay leaves
2 teaspoons kosher salt, approximately

Preparation

Pick over the beans and soak them in water for at least eight hours.
Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.