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.

6 servings

3 hr 9 min

Published October 4, 2025

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.

Baked Beans with Slab Bacon and Breadcrumbs

6 servings

3 hr 9 min

Published October 4, 2025

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

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

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

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

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

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

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