I've made this recipe a dozen or more times over the last couple of years, and each time it's evolved a bit further from the original recipe. The major change has been from the traditional method of soaking the beans overnight and then cooking on the stovetop without salt, to the reverse: no soaking, salt added at the start so it flavours the beans rather than the broth, and baking in the oven from the word go. I've also changed the temperature of the baking stage after adding the tomato mixture. Originally it was cooked for longer at a lower temperature, but after experimenting with variations including baking overnight at a very low temperature, I decided that I prefer the slightly caramelised flavour generated by cooking more quickly at a slightly higher temperature.

Preaheat the oven to 180 C.

Rinse the beans well, removing any pebbles or other debris. Place them in a casserole dish with a lid (I use a Le Creuset cocotte) and cover with water to about 3 or 4 cm above the beans. Add 1.5 teaspoons salt. Bake in the oven, covered, for about 70-90 minutes, or until tender. Check on the water level a couple of times during cooking, adding more if necessary. There should be a cup or two of water remaining in the pot at the end of cooking.

Meanwhile, heat a little olive oil in a frypan. Add the onions, capsicum, celery and garlic and fry for several minutes, until they are becoming golden and soft. Remove from the heat and set aside.

Add the maple syrup, tomato passata, molasses, vinegar, mustard, bay leaf and pepper to the onion mixture, and mix together. Tip this mixture into the beans and stir to combine. Bake at 180 C for 2-3 hours. Stir once or twice during cooking. Season to taste, and serve warm.

25 November 2003, updated 16 October 2004