Baked Beans With Slab Bacon & Breadcrumbs

45m
Prep Time
3h
Cook Time
3h 45m
Ready In

Recipe: #18320

April 01, 2015



"Not sweet beans but savory and crusty yumminess."

Original is 8 servings

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 by Step Method

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.

Step 6

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

Tips


No special items needed.

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