6 beef bacon rashers, chopped
2 large onions, sliced
2 cloves garlic, minced
1/2 cup (125 ml) stock
700 grams tomatoes, peeled and diced
1/2 cup water
2 cans white beans, rinsed, drained
300 gram can red kidney beans, rinsed, drained
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 cups stale breadcrumbs
1/4 cup Parmesan cheese, grated
Cook beef bacon, onion and garlic in large frying pan, stirring, until bacon is browned; drain away excess fat.
Add stock, cook, stirring, until liquid is reduced by half. Add crushed tomatoes, water and beans. Bring to boil, stir in basil and parsley.
Transfer bean mixture to an oiled 2-liter (8-cup) ovenproof dish. Sprinkle with 1 1/2 cups of the breadcrumbs; bake, uncovered in a 180Â°C (Gas mark 4) oven for minutes.
Remove dish from oven; gently stir half the breadcrumbs into bean mixture. Top with combined remaining breadcrumbs and cheese; bake for a further 20 minutes or until brown and crunchy. Serve hot.