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1
Soak beans in a large bowl of cold water, overnight.
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2
Drain.
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3
Put beans in a 6 qt Dutch oven or pot and add enough water to cover by 2 inches.
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4
Tie together the thyme and parsley sprigs and add them to the pot.
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5
Add the 1/2 onion, fennel stalks and fronds, and 6 halved cloves garlic.
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6
Add a tbsp salt.
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7
Partially cover and bring to a boil.
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8
Uncover, reduce heat to low, and simmer for 35-40 minutes or until beans are just tender.
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9
Drain beans, reserving the cooking liquid.
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10
Discard herb bundle, fennel fronds and stalks, onion, and garlic cloves.
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11
If using Dutch oven, clean it and wipe it out.
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12
Preheat oven to 400.
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13
Heat 1 tbsp oil in Dutch oven over medium-high heat.
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14
Add fennel and carrots and season with salt if desired.
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15
Cover and cook for 10 minutes, stirring frequently.
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16
Add diced onion and cook, covered, for 6-8 minutes or until onion is soft and the bottom of pan is brown, stirring frequently.
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17
Add minced garlic for 1 minute.
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18
Remove pot from heat, stir in vinegar and use a spatula to scrape any browned bits from the bottom.
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19
Add the beans, chopped thyme, chopped parsley, 1/2 cup parmesan cheese and enough bean cooking liquid so that it reaches 1 1/2 inches below the top of the beans (for me this was 3/4 cup although VT recommends 1 1/2-2 cups).
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20
Stir well to combine.
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21
Combine the breadcrumbs and parmesan cheese.
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22
Drizzle remaining 1 tbsp olive oil into crumbs and combine to moisten breadcrumbs.
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23
Sprinkle over the top of the Dutch oven.
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24
Bake, uncovered, 40-45 minutes or until top is browned and juices have bubbled down below surface, leaving brown rim around edge of crust.
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25
Cool at least 20-25 minutes to allow beans to absorb moisture.
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26
Serve warm.
