- 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.
