Instructions: In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread.

This recipe yields 8 to 10 servings.

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