Breakfast Beans - cooking recipe

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

Preparation

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.
Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
Serve beans on toast, sprinkled with parsley.