• 3 cups (720 ml) chicken stock
• 2 cups (480 ml) Bacon Stock
• 1 sprig fresh thyme
• 1 small Spanish onion, halved; plus 1 medium Spanish onion, diced
• 3 garlic cloves, smashed; plus 3 garlic cloves, chopped
• ¾ teaspoon dried herbes de Provence
• 1 teaspoon black peppercorns
• 12 ounces (340 g) slab bacon, cut into lardons
• 2 tablespoons rendered bacon fat
• 10 ounces (280 g) cooked Bacon and Lamb Merguez, diced
• 2 ribs celery, diced
• 1 large carrot, peeled and diced
• 4 (15.5-ounce/439-g) cans Great Northern beans, rinsed and drained
• Finely chopped chives or parsley leaves, for garnish (optional)

In a medium saucepan, combine both stocks, the thyme, halved onion, smashed garlic, herbes de Provence, and peppercorns and bring to a boil. Remove from the heat, cover, and let steep for at least 30 minutes, or up to 2 hours. Strain into a medium bowl, wipe out the pan, and return the strained broth to the saucepan over low heat.

In a 5-quart (5-l) cast-iron pot over medium heat, cook the bacon lardons in the rendered bacon fat until almost crispy, then add the sausage and cook for another 2 minutes to draw out the flavor.

Add the diced onion, chopped garlic, celery, and carrot to the pot and cook until soft but not colored, about 6 minutes.

Add the beans and stock, simmer for 30 minutes, then remove from the heat. Garnish with the chives or parsley, if desired, and serve.