Soak beans overnight or quick soak according to package directions. Drain and set aside.
Add bacon grease to a large pot. Cook onions, carrots and celery in pan over medium heat for 15 minutes or until vegetables are soft and have reduced by half.
Add garlic and cook an additional 5 minutes.
Pour beans into pot. Add ham bone and snuggle it down in the beans.
Pour water over beans.
Stir in salt and pepper. Add bay leaf.
Cover and cook on medium low for one hour.
Add tomatoes and juice. Cover and cook an additional hour or until beans are tender.
Remove ham bone.
Remove one cup of the cooked beans and mash. Stir them back into the pot to thicken the bean mixture.
Serve over cooked Basmati rice.