Tuscan Baked Beans "Fagioli Al Uccelletto"

This recipe is from the Fall 2015 Wegman's Menu Magazine. This was so awesome and good for you too! Need to have all your ingredients prepped because it comes together fast. The crunchy topping is great. Be sure to note it is almost a 90 minute cooking time.

1/2 cup Food You Feel Good About California Extra Virgin Olive Oil, divided
1 1/2 containers (7 oz each) Food You Feel Good About Chopped Onions
4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
20 leaves fresh sage, chopped
1 pkg (.25 oz) Food You Feel Good About Rosemary leaves, chopped
8 (about 2 lbs) plum tomatoes, 1/4-inch dice
1 tsp salt
1 tsp black pepper
4 cans (15.5 oz each) Wegmans Organic Cannellini Beans, undrained
1/3 cup Food You Feel Good About Basting Oil
2 cups Wegmans Panko White Bread Crumbs

You'll Need: Oven-safe pan

1. Preheat oven to 375 degrees. Heat 1/4 cup olive oil in pan on MED. Add onions and garlic; cook, stirring occasionally, about 5 min, until tender. Add sage and rosemary to pan; cook, stirring, 1 min. Add tomatoes, salt, and pepper; cook, stirring occasionally, about 10 min.
    
2. Add beans with liquid to pan; stir to combine. Increase heat to MED-HIGH; bring to simmer. Remove from heat; drizzle with remaining olive oil. Place pan in oven; bake, covered, 60 min, until liquid has reduced and is syrupy and bubbly. Remove from oven; season with salt and pepper.
     
3. Add basting oil and panko to small bowl; stir to combine. Top baked beans with panko mixture. Return pan to oven; bake, 20-25 min, until topping is brown and crisp