•  1 tablespoon vegetable oil
•  200g 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

  Heat oil in a saucepan over high heat. Add the speck and cook for 5 minutes. Add onion and cook for 2 minutes or until browned. Add the mustard powder, tomato paste and Worcestershire and cook for 2 minutes. Add the sugar, maple syrup, stock, tomato purée, salt and pepper and cook for 5–8 minutes or until slightly thickened. Add the beans and cook for a further 2–3 minutes or until heated through. Serve with the bread. Serves 4.

  + Speck is smoked pork usually sold in a slab from delicatessens.