Boston Baked Beans with Herby Cow

120g Yarra Valley Cheese Herby Cow
1 tbsp olive oil
1 large brown onion, finely chopped
300g bacon rashers, rid removed and chopped finely
30g golden syrup
30g brown sugar
2 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tbsp hot chilli sauce (optional)
410g can crushed tomatoes
410g can butter beans
410g can borlotti beans
2 cups chicken stock
4 tbsp chopped parsley

Preheat oven to 180°C (fan forced)

Heat oil in an ovenproof casserole dish. Over med/high heat on the stovetop, cook the onion & bacon, stirring for 10 minutes or until lightly browned.

Add the golden syrup, sugar, mustard, sauces, tomatoes & beans with the stock. Bring to the boil.

Place dish in the oven with the lid on. Cook for 1 1/4 hours or until the sauce has thickened.

Garnish with crumbled Yarra Valley Cheese Herby Cow & chopped parsley.

Serve with crusty bread.

Serves 4

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