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1
Drain and rinse the beans.
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2
In a medium saucepan, combine the beans with the bay leaf, garlic and 4 cups of water and bring to a boil over high heat.
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3
Reduce the heat to moderately low, cover partially and simmer the beans until tender but not mushy, about 1 hour; add 1/2 teaspoon salt 10 minutes before they are done.
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4
Drain the beans and let cool to room temperature.
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5
Discard the bay leaf and garlic.
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6
Meanwhile, preheat the oven to 350.
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7
Toss the bread cubes with 2 teaspoons of the olive oil and arrange in a single layer in a baking dish.
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8
Bake for about 8 minutes, or until golden but not dry.
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9
In a nonreactive medium skillet, fry the bacon over moderately high heat until crisp.
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10
Transfer the bacon to paper towels to drain.
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11
Add the remaining 2 tablespoons olive oil to the fat in the skillet.
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12
Add the shallots and cook over moderate heat, stirring occasionally, until just beginning to brown, about 7 minutes.
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13
Stir in the vinegar, season with salt and pepper and keep warm.
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14
In a large bowl, toss the frisee with the beans, bacon, toasted croutons and tomatoes.
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15
Add the dressing and toss.
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16
Add the goat cheese and toss gently but thoroughly.
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17
Serve immediately.
