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Dissolve 1 Tbsp. salt in about 4 cups water.
Add the dried beans. If the water doesn’t cover them, add more water.
Brine for 4 hours.
After 4 hours, drain and rinse.
In a large Dutch oven, melt and heat the bacon drippings or oil over medium heat.
When hot, add the onion and bell pepper. Reduce to medium low and cook, stirring frequently, for 5 minutes.
Turn the heat back up to medium and add the garlic. Saute’, stirring constantly, until the edges of the onion start to brown.
Add the wine and deglaze the pan. Continue to cook until the wine has evaporated, stirring constantly.
Add 6 cups of the water/stock, the rinse beans, and seasonings. Bring to a boil, then reduce to a medium low simmer. Cover.
Simmer for 2 hours stirring occasionally.
After 2 hours, stir in the can of tomatoes with its liquid.
Continue to cook, covered, until the beans are tender. Stir and taste occasionally. Adjust seasoning if needed. If the liquid gets too low, add 1 cup of liquid at a time as needed.
Once done, remove from heat. You could serve immediately, or let rest for an hour or two, or cool, then refrigerate overnight and eat the next day.