Tuscan Baked Beans
Dress Up the Ordinary
Tender, creamy white beans simmered with rosemary, sage, and garlic and topped with a crisp, golden breadcrumb crust—it's a classic to serve with grilled or roasted lamb, pork, or chicken.
1 pound dried great northern beans (or other white beans)
1 1/2 ounces Fond de Poulet Gold® dissolved in 8 cups hot water
24 leaves fresh sage, 4 left whole and 20 chopped
2 sprigs fresh rosemary, divided
1/2 cup olive oil, divided
2 medium white onions, finely diced (about 3 cups)
4 cloves garlic, minced
8 plum tomatoes (about 2 pounds), chopped
1 tablespoon salt, plus additional as needed
1 teaspoon pepper, plus additional as needed
1/3 cup extra-virgin olive oil
1 teaspoon dried Herbs of Provence
2 cups panko bread crumbs
Rinse the beans in a colander and sort through them to remove any small stones or foreign matter. Transfer them to a large bowl, add enough water to cover them by two inches and soak them overnight. After soaking, discard any "floaters" and drain the beans.
Add the beans and the diluted Fond de Poulet Gold®to a medium stockpot. Bring to a boil over high heat, skimming as much foam as possible from the surface. Add the 4 whole sage leaves and 1 sprig of rosemary and reduce the heat to medium. Cover the pot, tilting to vent the steam. Simmer the beans for 1 hour; do not stir.
Heat 1/4 cup of the olive oil in a braising pan over medium heat. Add the onions and cook, stirring occasionally, about 5 minutes, until tender. Add the garlic and cook for another 1-2 minutes. Add the chopped sage leaves and remaining sprig of rosemary and cook for 1 more minute.
Add the tomatoes and salt and pepper and simmer for 10 minutes, stirring occasionally. Remove the pan from the heat and set aside.
Check the beans for tenderness; they should be completely tender. If they are not, cover the pot completely and cook for an additional 15 minutes or as needed.
Preheat the oven to 375 degrees. Add the beans and cooking liquid to the onion mixture in the braising pan and stir to combine. Drizzle with the remaining olive oil and bake for 60 minutes, or until the liquid has reduced, becoming syrupy and bubbly.
Remove the pan from the oven and season the beans to taste with salt and pepper. Remove the rosemary stems and discard them. Mix the extra-virgin olive oil, Herbs of Provence, and panko crumbs in a small bowl. Spread the mixture over baked beans and return them to the oven. Bake for 20-30 minutes, until the topping is brown and crisp.
Instead of soaking the beans overnight, you can "quick-soak" them. Put the beans in a large pot and add enough water to cover them by 2 inches. Bring to a boil, uncovered, over high heat and boil for 2 minutes. Remove the pot from the heat and let stand, covered, for 1 hour. Drain the beans and proceed with the recipe.