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Add the drained beans, diced tomatoes (with their juice), chicken or vegetable broth, bay leaf, and thyme to the pot. Stir well to combine.
Simmer:

Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed to keep the beans submerged.
Season:

Once the beans are tender, remove the bay leaf and thyme sprig. Season the beans with salt and pepper to taste.
Serve:

Stir in the cooked bacon and sprinkle with chopped parsley before serving.
Tips:
Serve the beans with crusty bread or over rice for a complete meal.
For added flavor, you can also add a splash of white wine when sautéing the vegetables.
Enjoy your Breton-style beans!

-rep idot and i give as bonus recipe:

Breton-Style Beans (Fèves à la Bretonne)
Ingredients:
1 lb (450g) dried white beans (such as Great Northern or Cannellini), soaked overnight
4 slices of bacon or pancetta, diced
2 large onions, finely chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 oz / 400g) diced tomatoes
4 cups (1 liter) chicken or vegetable broth
1 bay leaf
1 sprig of thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Beans:

Drain and rinse the soaked beans. Set aside.
Cook the Bacon:

In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Sauté Vegetables:

Add the chopped onions, garlic, carrots, and celery to the pot. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
Combine Ingredients:

this guy sucks

+rep good smurf

+rep ♥♥♥♥♥♥