- ¾ cup chopped onions
- 3 tablespoons chopped pancetta
- 1 large clove garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram or oregano
- 1 can (28 ounces) whole plum tomatoes, juice reserved
- 3 cups cooked or canned small white beans, rinsed and drained
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 hunk of fresh Panera French bread or baguette, about 3” long
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
1. Preheat oven to 375ºF.
2. Cook onions and pancetta in a large skillet over medium-low heat until onions are soft and pancetta is nearly crisp, 8 to 10 minutes.
3. Stir in garlic, thyme, and majoram and cook for 2 minutes.
4. Add drained tomatoes, breaking them up with a wooden spoon against side of pan. Stir in half of tomato canning liquid and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in beans, salt and pepper. Scrape into a shallow 1 1/2-quart baking dish.
5. Tear hunk of bread into pieces and pulse in a food processor to coarse crumbs (about 1 cup). With motor running, slowly drizzle in melted butter. Add parsley and pulse to mix.
6. Scatter crumbs evenly over beans and bake until crumbs are golden, 20 to 25 minutes.