Baked Beans with Slab Bacon and Breadcrumbs

Name: Baked Beans with Slab Bacon and Breadcrumbs
Yield: 4 servings
Ingredients: 1 2 cups dried navy or cannellini beans, soaked overnight; 1 2 medium onions, 1 halved, 1 thinly sliced; 1 1 Parmesan rind (optional), plus; 1 1/2 cup finely grated Parmesan; 1 1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided; 1 2 bay leaves; 1 2 teaspoons kosher salt, plus more; 1 8 ounce slab bacon, cut into 2x1/4" pieces; 1 1 large shallot, thinly sliced; 1 4 sprigs thyme plus 1 tablespoon leaves; 1 Freshly ground black pepper; 1 1/4 cup dry white wine; 1 1 1/2 cups coarsely torn fresh breadcrumbs; 1 2 tablespoons olive oil

From the kitchen of Carly

Creamy beans simmered with a Parmesan rind, then tossed with crispy bacon, caramelized onions, and thyme. A grated Parmesan and breadcrumb topping adds textural contrast to this deeply savory, warming comfort dish that rewards patience.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups dried navy or cannellini beans, soaked overnight
12 medium onions, 1 halved, 1 thinly sliced
11 Parmesan rind (optional), plus
11/2 cup finely grated Parmesan
11 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
12 bay leaves
12 teaspoons kosher salt, plus more
18 ounce slab bacon, cut into 2x1/4" pieces
11 large shallot, thinly sliced
14 sprigs thyme plus 1 tablespoon leaves
1Freshly ground black pepper
11/4 cup dry white wine
11 1/2 cups coarsely torn fresh breadcrumbs
12 tablespoons olive oil

Instructions

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.
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.
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.
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.
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.
Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.