Baked Cranberry Beans with Parmesan

Baked beans were a treat on special-occasion Sundays, when my family took a break from spaghetti and meatballs. It's easy: The night before, empty the bag of dried beans into a bowl and cover with water. Soak 8 to 10 hours. Dice pancetta, then cook in a 6-quart stockpot over medium heat until crispy. Add diced yellow onions, ½ cup extra-virgin olive oil, and fennel. Sweat slowly for about 20 minutes. Season with salt and pepper. Add plum tomatoes, roasted garlic, the soaked beans, thyme, rosemary, parsley, and the bay leaf. Stir to coat, add chicken broth, and simmer for an hour and a half or until beans are tender. Add the escarole. Sprinkle with ¼ cup grated Parmesan cheese. Transfer to a 4-quart baking dish, top with another ¼ cup Parmesan, a drizzle of olive oil, and panko bread crumbs, and bake 60 to 90 minutes at 350 degrees, until bubbling.

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