These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.
Ingredients
2 cups dried navy or cannellini beans, soaked overnight
2 medium onions, 1 halved, 1 thinly sliced
1 Parmesan rind (optional), plus
1/2 cup finely grated Parmesan
1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
2 bay leaves
2 teaspoons kosher salt, plus more
8 ounce slab bacon, cut into 2x1/4" pieces
1 large shallot, thinly sliced
4 sprigs thyme plus 1 tablespoon leaves
Freshly ground black pepper
1/4 cup dry white wine
1 1/2 cups coarsely torn fresh breadcrumbs
2 tablespoons olive oil
Directions
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.
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.
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.
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.
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.
Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.
