Random-act-of-kindness Bean Soup

From: Soup to Heal by Kim O’Donnel

1 pound dried pinto beans (I recently discovered the heirloom beans from Napa, Calif.-based Rancho Gordo, which are amazing. The “Vallartas” will put all other pinto beans to shame.)

1 medium onion, peeled and quartered

3 cloves garlic, peeled and smashed

1 carrot, peeled and chopped into fourths

1 sprig of fresh rosemary

Liquid of choice: warm stock, water or brewed tea

Other possible add-ons: canned tomatoes, 2 ounces of your favorite bourbon or whiskey, maple syrup

Salt and pepper to taste

Soak beans in a deep pot, in enough water to cover, plus a few inches, for at least 6 hours.

When ready to cook, add onion, garlic, carrot and herbs to the pot, plus additional liquid to cover beans adequately. Cook over medium-high heat and bring up to a boil; cook at a rolling boil for at least 5 minutes, and up to 10. Reduce heat and cover pot, and cook at a simmer until beans are fork-tender.

Add additional liquid as necessary. Add bourbon or tomatoes if using, after first hour, and increase heat to allow it to boil off. Remove onion, carrot and herb sprigs, and season with salt and pepper as desired.