sea salt and freshly ground black pepper, to taste
Instructions
Place beans in a large bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well and set aside.
In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
Remove all but 3 tablespoons of fat from pot. Add onion, carrots and garlic and cook, stirring occasionally, until tender, about 5 minutes.
Add thyme and rosemary and cook for 1 minute.
Add chicken broth and tomato paste and stir well to incorporate. Add beans and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes.