Step 1

Submerge the beans in cold water by about 4 to 5 inches in a container overnight.

Step 2

In a large Dutch oven or pot, add the bacon over low to medium heat and frequently stir until the fat is rendered and the bacon lardons are browned.

Step 3

Set the bacon to the side and add the onions to the pot.

Step 4

Season with salt and occasionally stir for 10 to 12 minutes or until lightly browned and soft.

Step 5

Stir in the garlic and cook just until fragrant, which only takes about 30 to 45 seconds.

Step 6

Add in the tomatoes and sauté over medium heat for 4 to 5 minutes or just until they start to break down.

Step 7

Deglaze with 1 cup of water or chicken stock.

Step 8

Transfer the mixture to a blender, with the center cap to the lid removed, and blend on low to medium speed until smooth.

Step 9

Add the mixture back to the pot along with the crisp bacon, drained beans, and 5 cups of chicken stock.

Step 10

Season with salt, and pepper, and bring the mixture to a boil over high heat.

Step 11

Add on a lid, turn the heat down to low medium, and cook for 60 to 70 minutes or until the beans are tender.

Step 12

Pour half of the beans and liquid into a blender and with the center cap of the lid removed, blend at low to medium speed until thick and smooth.

Step 13

Stir back in the mixture with the whole beans and the remaining chicken stock.

Step 14

Season with salt, and pepper.