PREP TIME: 6hr 15mins
COOK TIME: 2hr
250g dried cannellini beans, soaked in cold water overnight, drained
3/4 cup (185ml) olive oil
1 onion, finely chopped
5 garlic cloves, chopped
2 teaspoons thyme leaves, chopped
1 tablespoon wholegrain mustard
1/4 cup (60g) brown sugar
1/4 cup (60ml) cider vinegar
2 tablespoons curry powder
400g can chopped tomatoes
600ml tomato passata
2 tablespoons sun-dried tomato paste
600ml vegetable stock
1/2 cup flat-leaf parsley leaves
Toast and butter, to serve
Place beans in a pan, cover with cold water and bring to a boil. Reduce heat to low and simmer for 45 minutes or until tender.
Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.
Drain beans and add to the pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.
Meanwhile, heat the remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on a paper towel.
Season beans and serve with toast, a knob of butter and fried parsley leaves.