Breakfast Beans

Total Time: 2 hrs 55 mins Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 2 cups dried cannellini beans (400 grams)
• 1 tablespoon olive oil
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, sliced thinly
• 2 rindless bacon, rashers chopped coarsely (130 grams)
• 2 tablespoons brown sugar
• 1/4 cup maple syrup
• 1 tablespoon dijon mustard (4 teaspoons)
• 400 g chopped tomatoes
• 1 liter water
• flat leaf parsley, finely chopped for decoration

Recipe

• 1 wash and strain the beans. place the beans in a large bowl and cover with water. stand overnight and then drain them. rinse under fresh cold water and drain the beans again.
• 2 heat the oil in a large saucepan, add the onion, garlic and bacan. cook, stirring until the onion softens.
• 3 stir in the beans, sugar, syrup and mustard. add undrained tomatoes and the water and then bring to the boil.
• 4 reduce heat and simmer, covered for about 2 hours or until the beans are tender.
• 5 uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
• 6 serve beans on toast, sprinkled with parsley.