Soak beans overnight (or use the quick soak method)
Add bacon to a 6 quart dutch oven at medium-high heat. Cook, stirring frequently, until bacon is crisp, 3-4 minutes
Transfer bacon to paper towel lined plate and blot to remove excess grease. Drain bacon grease from the dutch oven
Add olive oil, celery, carrot, onion, and garlic to the Dutch oven, seasoning with salt and black pepper, to taste. Cook, stirring occasionally, until the vegetables soften and onions begin to turn golden, 4-5 minutes
Add soaked, drained beans, bacon, bone broth, bay leaves, and dried herbs to the pot.Increase heat to medium-high, bring to a boil, then reduce heat to just below medium for one hour or until beans are tender, but not overcookedServe immediately. Enjoy!