Breakfast Beans

Name: Breakfast Beans
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

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.