Breakfast Beans On Sourdough - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, chopped coarsely
2 cloves garlic, sliced thinly
2 slices bacon, chopped coarsely
14 oz dried white beans, soaked overnight, drained
2 tbsp light brown sugar
1/4 cup maple syrup
1 tbsp Dijon mustard
1 (13.5 oz) can chopped tomatoes
6 slices sourdough bread, each 1/3 inch-thick
2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Preparation

Heat oil in a large saucepan over medium heat. Cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, maple syrup and mustard. Add tomatoes and 4 cups water. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until beans are tender.
Uncover. Cook, stirring occasionally, for 30 mins, or until mixture thickens. Serve beans on toasted sourdough bread. Sprinkle with parsley.