Smoky baked beans with bacon crumbs – Gourmet Traveller

Ingredients

• 350 gm dried borlotti beans, soaked overnight in cold water, drained
• 500 ml (2 cups) chicken or beef stock
• 1 fresh bay leaf
• 1½ tbsp olive oil
• 1 Spanish onion, finely diced
• 1 garlic clove, finely chopped
• 250 gm rindless smoky-bacon rashers, cut into strips
• 1 tsp each smoked paprika and hot paprika
• 400 gm canned cherry tomatoes
• 2 tbsp maple syrup
• 2 tbsp brown sugar
• 2 tbsp Dijon mustard
• 80 ml (1/3 cup) apple cider vinegar, or to taste
• Bacon crumbs
• 100 gm rindless smoky-bacon rashers, diced
• 70 ml olive oil
• 180 gm coarse sourdough breadcrumbs
• 1½ tbsp each finely chopped sage and thyme