Ingredients

1 lb. bag dried cranberry, navy, or pinto beans

4 oz. pancetta or 4 slices slab bacon

2 medium yellow onions

1/2 c. extra-virgin olive oil

1/2 head fennel

salt and pepper

1 can chopped plum tomatoes

6 clove garlic

1 sprig thyme

1 sprig rosemary

1 tbsp. flat-leaf parsley

1 bay leaf

4 c. chicken broth

1 bunch escarole

1/2 c. Parmesan cheese

1/4 c. panko bread crumbs

Preparation

Step 1Preheat 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.Step 2Heat pancetta or bacon in a 6-quart stockpot until crispy. Add onion, extra-virgin olive oil, and fennel and sweat slowly for 20 minutes.Step 3Season 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.Step 4Add 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.