Baked Cranberry Beans with Parmesan

"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.

Category: Side Dish

Cuisine: American

Ready in 45 minutes
by staceyallenkirchein

Ingredients

1 pound bag dried cranberry, navy, or pinto beans Soak over night

4 ounces pancetta or 4 slices slab bacon diced

2 medium yellow onions diced

1/2 cup extra-virgin olive oil

1/2 head fennel diced

6 ounces (1 can) chopped plum tomatoes

6 cloves Garlic roasted

1 Sprig Thyme

1 sprig Rosemary

1 tablespoon Flat leafed parsley Chopped

1 Bay leaf

4 cups Chicken Broth

1 bunch Escarole washed and coarsely chopped

1/2 cup Parmesan Cheese grated

1/4 cup Panko bread crumbs


Directions

1. Preheat oven to 350 degrees F. Empty a 1-lb bag of dried cranberry beans (navy or pinto are okay) into a bowl and cover with water. Soak overnight, 8 to 10 hours. 2. Heat pancetta or bacon in a 6-quart stockpot until crispy. Add onion, extra-virgin olive oil, and fennel and sweat slowly for 20 minutes. 3. Season with salt and pepper. Add tomatoes, garlic, beans, thyme, rosemary, parsley, and bay leaf. Stir to coat. Add chicken broth and simmer for 1 1/2 hours or until beans are tender. 4. Add escarole and sprinkle with 1/4 cup of the Parmesan cheese. Transfer to a 4-quart baking dish and top with remaining Parmesan, a drizzle of olive oil, and bread crumbs. Bake 60 to 90 minutes until bubbling. From Esquire By Billy Grant. www.Delish.com

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