- Soak the Beans (Optional but Recommended): To prepare the beans, you can either soak them in cold water overnight and then drain them. Alternatively, for a quick soak, place the dried beans in a large pot, cover with 1 inch of water, and bring to a boil. Once boiling, remove from heat, cover, and let rest for 1 hour. Drain and rinse with cold water.
- Cook Bacon & Vegetables: In a large, heavy-bottomed pot or Dutch oven, cook the 4 slices of chopped bacon over medium-high heat until it is crisp. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. Add the diced onion, shredded carrots, minced garlic, dried thyme, garlic powder , and onion powder to the pot. Season with salt and pepper . Sauté until the vegetables are soft, about 5 minutes .
- Simmer the Beans: Stir the soaked and drained beans, 2 bay leaves, ½ cup of butter , and 4 cups of chicken broth into the pot. Add enough additional water so that the beans are covered by about an inch of liquid. Reduce the heat to a simmer and continue to cook for 1 hour to 90 minutes , or until the beans are soft and the liquid has thickened and reduced. Check the liquid level occasionally and add more water or broth as needed to keep the beans submerged.
- Finish & Serve: Once the beans are tender, stir in the reserved bacon. Season to taste with more salt and pepper if needed. Remove the bay before leaves serving. Enjoy!
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