INGREDIENTS
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2 cups white navy beans, covered in water and soaked for 24 hours
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1 tablespoon fresh thyme, chopped
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1 tablespoon orange zest, minced
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2 garlic cloves, minced
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1/2 teaspoon dry mustard
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2 tablespoons maple syrup or sorghum
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2 cups chicken stock
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6 slices bacon, cut into 3 inch lengths
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1/2 teaspoon salt, kosher preferred