If you want to save time during cooking, soak the beans overnight in plenty of water. Drain before using. If you forget, don’t worry—you can do a quick soak instead. Add the dried beans to a pot, cover with water, and bring to a boil. Remove from heat, cover, and let rest for 1 hour. Drain and rinse.

In a heavy pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove the bacon and set aside, but keep the drippings in the pot. Add the onion, carrots, garlic, thyme, garlic powder, onion powder, and a pinch of salt and pepper. Cook for 5 minutes until the vegetables soften and turn fragrant.

Add the drained beans back into the pot, followed by the bay leaves, butter, and chicken broth. Stir everything well. If the beans aren’t fully submerged, add enough water to just cover them. Bring to a gentle simmer, then reduce the heat to low. Cook for 60–90 minutes, stirring occasionally, until the beans are tender and creamy.

As the beans cook, check the liquid level from time to time. Add more broth or water if needed. Once the beans are tender and the broth has thickened, remove the bay leaves and season to taste with salt and pepper.

Serve hot, ladling the beans into bowls. Sprinkle the cooked bacon back on top if you set it aside earlier. Enjoy on its own, or pair with cornbread, rice, or collard greens for a complete Southern feast.