If cooking dry beans, add the bay leaves to the cooking liquid.
Add oil to a pot large enough to hold all the ingredients. If using the bacon, fry it in the oil, then proceed with the recipe.
Gently saute the onion and shallot until translucent and soft.
Add the garlic and cook an additional minute.
Add the beans, tomatoes, stock, rosemary, thyme and bay if you didn't cook the beans with the bay.
Stir in the stock and simmer for about 30 minutes.
Mix in the parsley, lemon juice and crushed chili.
Simmer 5-10 minutes.
Adjust seasoning to taste.
Serve in bowls drizzled with your best olive oil if you like.