Baked Beans with Slab Bacon and Breadcrumbs

Ingredients for Baked Beans with Slab Bacon and Breadcrumbs

• 475ml dried navy or cannellini beans, soaked overnight

• 2 medium onions, 1 halved, 1 thinly sliced

• 1 Parmesan rind (optional), plus

• 80g finely grated Parmesan

• 1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided

• 2 bay leaves

• 2 teaspoons kosher salt, plus more

• 230g slab bacon, cut into 2x1/4" pieces

• 1 large shallot, thinly sliced

• 4 sprigs thyme plus 1 tablespoon leaves

• Freshly ground black pepper

• 60ml dry white wine

• 350ml coarsely torn fresh breadcrumbs

• 2 tablespoons olive oil

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.