1Add dried white beans to a medium-sized mixing bowl and cover with plenty of water. Soak for 8 hours or overnight. Rinse and drain.

2Add rinsed and drained beans to a medium-size cooking pot that is oven safe (20 cm ~ 8 inch preferably cast iron). Add water and bring to a boil. Remove any foam with a spoon and stir well. Reduce heat to very low (induction setting 2).

3Cover the pot with a lid and boil, covered, for 45 minutes. Drain.

4Preheat the oven to 200°C (400°F) Fan. Add chopped tomatoes, syrup, olive oil, salt and spices to the beans.

5Mix to combine and place in the middle of the oven. If you have an oven-safe lid, cover with a lid. Cast iron pots (aka dutch ovens) produce the best results with this recipe.

6Bake the beans for 20 minutes. Turn the oven off and keep the pot in until serving.

7Transfer to plates.

8Garnish with fresh parsley or basil, whatever is in season. Sprinkle with freshly ground black pepper.