Jersey Bean Crock with Smoked Bacon

Drain the soaked haricot beans and rinse them thoroughly.

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

Add the diced onion, carrot, and celery to the pot and cook over medium heat until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the drained haricot beans, chicken broth, bay leaf, and thyme sprig to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the beans are tender.

Remove the bay leaf and thyme sprig. Season with salt and pepper to taste.

Stir in the cooked bacon. Serve hot, garnished with fresh chopped parsley.