Slow-Cooked Mustard Maple Borlotti Beans

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Step 1

Heat the oil in a large heavy-based saucepan over medium heat. Add the speck and cook for 4 minutes or until golden and crisp. Remove with a slotted spoon and set aside.

Step 2

Add the onion, garlic and pepper to the pan and cook, stirring, for 4–6 minutes or until golden. Add the tomato paste and paprika and cook for 1 minute. Add the stock, water, mustard, maple syrup, bay leaves and beans. Bring to a simmer, cover with a lid, reduce heat to medium and cook for 30 minutes.

Step 3

Remove the lid and cook for a further 30 minutes or until the beans are tender and the liquid is thickened. Divide between plates and top with the speck, burrata and pepper. Serve with the bread rolls.

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