Baked Beans with Pesto Toast

Ingredients

2 x 400g cans cannellini beans, drained, rinsed
2 tbsp Dijon mustard
1/4 cup treacle or golden syrup
2 tb spoon of soft brown sugar
2 cloves of garlic crushed
1 onion finely chopped
2 bay leaves

2 tbsp extra virgin olive oil
2 tins chopped tomatoes
1/4 cup red wine vinegar
Plantasy Cheez Sprinkles
salt flakes to taste
pepper to taste
Crusty bread, pesto and fresh basil to serve

Instructions

Preheat oven to 160°C fan-forced. Heat oil in a heavy-based, ovenproof casserole dish over medium heat. Cook onion and garlic until softened. Add cannellini beans, tomato, syrup, mustard, bay leaves, sugar and 2 cups cold water. Bring to the boil. Transfer dish to oven. Bake, covered, for 2 hours. During this time check the beans to make sure the liquid has not evaporated, if it has add a small amount of water to stop the beans drying out.
Remove cover. Add red wine vinegar, stir. Bake for 20 to 30 minutes or until thickened.
Serve in bowls topped with Cheez Sprinkles, fresh basil and toasted bread with pesto drizzle.
If you find that the beans are too sweet, add a little more red wine vinegar before serving.

*The secret to rich beans is a long, slow cook in the oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

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