Ingredients

• 550g dried great northern or cannellini beans, rinsed
• 2 tablespoons olive oil
• 2 large brown onions, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon fresh thyme leaves
• 800g can diced tomatoes
• 1 litre Massel salt reduced chicken style liquid stock
• 1kg ham bone
• 1/4 cup maple syrup
• 2 tablespoons dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon worcestershire sauce
• Buttered toasted crusty bread, to serve

Method

• Step 1 Place beans in a large bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Rinse under cold water. Drain.
• Step 2 Preheat oven to 160C/140C fan-forced. Heat oil in a large, heavy-based, flameproof casserole dish over medium heat. Cook onion, stirring occasionally, for 8 minutes or until softened. Add garlic and thyme. Cook for 2 minutes or until fragrant. Add tomato, stock, beans and ham bone. Season with salt and pepper. Cover. Bring to boil. Transfer to oven. Bake for 3 hours, stirring occasionally, until beans are just tender. Cool.
• Step 3 Transfer ham bone to a chopping board. Remove and discard rind, bone and fat. Shred ham.
• Step 4 Divide mixture in two. Refrigerate half the mixture for other recipes.
• Step 5 Place remaining half of bean mixture, syrup, mustard, sugar and sauce in a large heavy-based saucepan over medium heat. Bring to boil. Reduce heat to low. Simmer for 20 to 25 minutes, stirring occasionally (see note), or until heated.
• Step 6 Serve beans with buttered toast.