Baked Beans with Slab Bacon and Breadcrumbs
A hearty dish of tender navy or cannellini beans slow-cooked with bacon, aromatic vegetables, and herbs, topped with crispy garlic breadcrumbs. This rustic casserole combines the richness of slab bacon with the comfort of baked beans and a golden-brown crunchy topping.
Ingredients
- •2 cups dried navy or cannellini beans, soaked overnight
- •2 medium onions
- •1 piece Parmesan rind
- •½ cup finely grated Parmesan
- •1 head garlic
- •2 leaves bay leaves
- •2 teaspoons kosher salt
- •8 ounce slab bacon
- •1 large shallot
- •4 sprigs thyme
- •to taste black pepper
- •¼ cup dry white wine
- •1½ cups fresh breadcrumbs
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 teaspoons salt. Add water to cover by 2". Bring to a boil, reduce heat, and simmer until beans are tender, 1-1 1/2 hours.
90 min
- 2.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8-10 minutes. Transfer to a plate with tongs or a slotted spoon.
10 min
- 3.
Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10-15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.
19 min
- 4.
Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, and 1 1/2-2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1 1/2-quart baking dish.
15 min
- 5.
Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45-55 minutes. Let cool slightly before serving.
55 min
- 6.
Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.