6 – 12 slices of Bakers Delight Wholemeal Chia Omega-3 Block Loaf
1 x 400g can kidney beans
1 x 400g can butter beans
1 x 400g cannellini beans
50g goats curd or pecorino cheese, finely grated
1 tbsp butter
1/2 cup parsley, chopped
1 tbsp olive oil
1 large brown onion, finely diced
4 garlic cloves, finely diced
200g streaky bacon, finely diced
2 x 400g can diced tomatoes
1 tbsp Worcestershire sauce
2 tbsp maple syrup
1 tsp salt flakes
Place large saucepan over medium heat, add olive oil, when hot add onion and sauté for three minutes, and then add garlic and bacon and sauté for a further 10 minutes.
Add tomatoes and then fill one tomato can with water and add that to the mix. Add Worcestershire sauce, maple syrup and salt flakes and stir well to combine.
Bring mix to a simmer then reduce heat to low and simmer for 40 minutes, stirring occasionally. Sauce should become thicker as it reduces if it is still runny after 40 minutes, continue reducing until thicker.
Drain beans from cans and add to sauce, stir well to combine.
Toast bread and butter on one side, top with baked beans and serve with a little goats curd or finely grated pecorino.
You can also serve this dish with a soft poached egg. Garnish with parsley and season with salt and pepper.