Put the beans into a large pot.
Add water to cover by 2 inches and soak for at least 8 hours or overnight.
Then drain.
Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
Use a slotted spoon to lift onto paper towels to drain.
Pour off all but 2 tablespoons of the bacon fat from the pot.
Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots, garlic, bay leaves, salt and cayenne.
Cook, stirring occasionally, until the shallots soften, about 1 minute.
Add the beans to the pot with the stock, and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
Stir in the chicken and the reserved bacon and heat through.
Remove and discard bay leaves.
Ladle into warm bowls and sprinkle with the grated cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	392.48 Kcal (1643 kJ)
Calories from fat	175.32 Kcal
		% Daily Value*
Total Fat	19.48g	30%
Cholesterol	34.79mg	12%
Sodium	863.15mg	36%
Potassium	997.27mg	21%
Total Carbs	34.79g	12%
Sugars	4.18g	17%
Dietary Fiber	6.12g	24%
Protein	21.82g	44%
Vitamin C	0.8mg	1%
Iron	4.1mg	23%
Calcium	188.6mg	19%

Amount Per 100 g
Calories	143.6 Kcal (601 kJ)
Calories from fat	64.14 Kcal
		% Daily Value*
Total Fat	7.13g	30%
Cholesterol	12.73mg	12%
Sodium	315.8mg	36%
Potassium	364.87mg	21%
Total Carbs	12.73g	12%
Sugars	1.53g	17%
Dietary Fiber	2.24g	24%
Protein	7.98g	44%
Vitamin C	0.3mg	1%
Iron	1.5mg	23%
Calcium	69mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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