Step 1

Prepare the sofrito: In a food processor or blender, pulse the garlic and peppers until smooth, then add the onion and herbs and blend until smooth. Measure out 1/2 cup sofrito for the recipe, and store the rest in the refrigerator for up to one week, or the freezer for up to 3 months.

Step 2

In a heavy-bottomed skillet or Dutch oven, heat bacon fat or olive oil over medium-high.. Add sofrito and cook, stirring often, until liquid is fully evaporated, and sofrito darkens in color and emits an earthy, verdant aroma, 5 to 7 minutes.

Step 3

Add beans and bay leaves, stirring to coat. Pour in broth, bring mixture to a boil, then reduce heat to medium-low. Simmer, uncovered, until beans are deeply flavorful and sauce is reduced so it just coats the beans, 25 to 30 minutes. If the beans get too dry during cooking, stir in more broth or water as needed. Serve with white rice, corn tortillas, or in a bowl by themselves with crusty bread.