Bring beans and enough water to cover to the boil in a large saucepan over high heat and cook until just tender (15-20 minutes). Drain and set aside.
Preheat oven to 150C. Heat olive oil in a casserole over medium heat, add onion and garlic and stir occasionally until tender and translucent (10 minutes). Add bacon and rosemary, stir to combine, then add tomato passata, stock and beans, season to taste and bring to the simmer. Cover with a lid, transfer to oven and cook until beans are tender (1 hour).
Meanwhile, combine breadcrumbs, oil and milk in a bowl, season to taste and set aside.
Increase oven to 180C. Scatter breadcrumb mixture over beans and bake, uncovered, until crust is golden (20-25 minutes). Serve hot, scattered with parsley.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.