Baked Beans With Slab Bacon & Breadcrumbs

Review

13
Ingredients

45m
Prep Time

3h
Cook Time

3h 45m
Ready In

Recipe: #18320

April 01, 2015

Categories: Side Dishes, Beans, Fall/Autumn, Sunday Dinner, Oven Bake, Wine, White Beans more

recipe by:
Marramamba

"Not sweet beans but savory and crusty yumminess."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (187.1 g)
Calories 322.6
Total Fat - 18.2 g
Saturated Fat - 4.9 g
Cholesterol - 31.2 mg
Sodium - 1199.9 mg
Total Carbohydrate - 26.1 g
Dietary Fiber - 3.5 g
Sugars - 6.6 g
Protein - 14.7 g
Calcium - 85.1 mg
Iron - 2.4 mg
Vitamin C - 16.7 mg
Thiamin - 0.3 mg

Step 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 tsp. salt. Add water to cover by 2”. Bring to a boil, reduce heat, and simmer until beans are tender, 1–1½ hours.

Step 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.

Step 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.

Step 4

Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1½–2 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 1½-qt. baking dish.

Step 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.