Maple Baked Beans

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donna hay


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1 tablespoon vegetable oil

200 g speck+ or flat pancetta, trimmed and chopped

1 brown onion, chopped

1 teaspoon mustard powder

2 teaspoons tomato paste

1 teaspoon Worcestershire sauce

1 tablespoon brown sugar

2 tablespoons maple syrup

½ cup (125ml) chicken stock

1 cup (250ml) tomato puree (sauce)

sea salt and cracked black pepper

2 x 240g g cans butter beans, drained and rinsed

toasted sourdough ore rye bread, to serve

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