Total Calories: 156
Rinse the beans, place in a Crock-Pot, and add 2 quarts cold water. Add bacon, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and add water as needed to cover the beans by 2 inches. Cook on low heat for 8 to 12 hours. Add salt, to taste, continue cooking until the beans are tender but not too mushy. (I personally like the beans more on the mushy side.)
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