Recipe by **Jubes**
A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans
Top Review by Cook In Southwest
The beans were very good. They were just a little sweet, not too much. I'm always on the look-out to use cannellini beans, and will certainly be making these again. I served them for dinner, not breakfast, with some lamb chops and cabbage. Both hubby and I enjoyed them a lot. (I used roasted canned tomatoes - yummm.) Thanks for posting.
- 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 See How It's Made
- 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.