Slow Cooked Mustard Maple Borlotti Beans

Ingredients

• 2 tablespoons extra virgin olive oil
• 200g speck, rind removed and cut into thin strips
• 1 onion, finely chopped
• 2 cloves garlic, thinly sliced
• cracked black pepper
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 2 cups (500ml) chicken stock
• 2 cups (500ml) water
• ½ cup (140g) wholegrain (seeded) mustard
• ¼ cup (60ml) maple syrup
• 4 bay leaves
• 1kg fresh borlotti beans, podded (about 425g unpodded)
• 250g burrata
• 4 sourdough bread rolls, to serve