In a large pot, cover the beans with cold water by at least 2 inches. Add the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 2 to 2.5 hours. Drain beans, reserving bean-cooking liquid. Discard onion, and garlic as best you can.
In a large skillet, head the 6 tablespoons of fat until foaming, over medium-high heat. Add minced onion and cook, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add the chicken bouillon and start mashing, gradually add some of the reserved liquid. Continue mashing and adding liquid until it’s the desired consistency.
Notes:
My go to oil combination is 4 Tbsp butter and 2 Tbsp vegetable shortening. I think it’s a good balance of flavor and fry-ability.
I would limit the bacon drippings to 1 or 2 Tbsp, as it tends to dominate the other flavors until it’s all you can taste.
