Place the beans in a large pot and cover with water.  Bring the water to a boil over high heat, cover and allow to boil for 1 minute.  Remove from heat and leave covered for 1 hour.  After the beans have steeped for an hour, drain them in a colander and set them aside.  In a large pot big enough to hold all the ingredients, fry the bacon over medium heat.  When the bacon is fully cooked, add the onion and sauté until it is soft.  Add the beans, herbs, garlic and stock.  Simmer until the beans are tender (about 45 minutes).  Fish the herb stems and bay leaf out of the soup pot.  Remove about half of the beans from the soup pot.  Puree these beans in a food processor and return them to the soup pot.  Add the salt, pepper and brown sugar.  Add additional salt and pepper to taste.

Our comments:  The trick here is having good chicken stock.  Keep some in the freezer.  It is perfect for a relaxing Sunday dinner after you have been overeating all weekend.

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