Baked Beans with Rosemary and Fennel

August 05, 2013

A savory baked bean dish with rosemary and fennel and a parmesan cheese crust. No sugary baked beans here!

1 lb dried navy beans (or bean of choice)
4 slices of bacon, chopped into small pieces
2 medium yellow onions
1/2 cup olive oil
1/2 fennel bulb, diced
salt and pepper to taste
1 cup canned diced tomatoes, drained
6 cloves roasted garlic (try this tutorial)
1 sprig fresh thyme
1 sprig fresh rosemary
1 tbsp chopped fresh parsley
1 bay leaf
4 cups chicken broth
1 3/4 cups shredded parmesan cheese (divided into 1 cup and 3/4 cup)

Soak the beans in water for 12 to 24 hours. Drain, set aside. In a large dutch oven, cook the bacon pieces until crispy. Add the onions, fennel, and olive oil. Cook on medium heat for 20 minutes until...
See the full directions on my site

Nutritions

Calories
895

Sodium
2144mg
89% DV

Fat
61g
94% DV

Protein
44g
88% DV

Carbs
32g
11% DV

Fiber
12g
49% DV