Slow Cooker White Beans with Rosemary & Coratina EVOO

1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced 
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock
1 – 2″ sprig fresh rosemary
1 dried bay leaf

Directions
Kosher salt and fresh ground pepper to taste
1/2 cup Coratina EVOO

Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in EVOO with crusty bread.