10 oz (283g) smoked bacon, thick cut
6 cups (1.4L) chicken stock
2 16oz (453g) cans white beans, (Cannellini, Haricot, Navy, or Great Northern beans)
2 small white onions, chopped
3 ribs celery, chopped
3 carrots, peeled and chopped
5 sprigs fresh thyme
1 bay leaf
20 whole black peppercorns
2 teaspoons sweet paprika
1/4 teaspoon ground black pepper
flake salt, to taste (this will depend on the salt levels in your chicken broth)
(optional) 10 oz (280g) chopped kale
Heat a large, dry frying pan over high heat. Once the pan is searing hot (use a splash of water to test this), place the strips of bacon on it and fry until crispy. Set aside to cool down.
Place the chopped onion, carrots, garlic, celery and drained beans into the bottom of a 5 quart slow cooker and sprinkle the whole peppercorns and paprika over the top.
Cut the bacon into chunks and place on top of the vegetables along with the bay leaf. Pour the chicken stock over the vegetables and scatter the fresh thyme sprigs over the top. Cover and cook on low for 7 hours.
If using kale, uncover the slow cooker before serving and add the chopped kale. Stir well until the kale has softened and serve immediately.