1.Place beans in large bowl, cover with water; stand overnight, drain. Rinse under cold water, drain.
2.Heat oil in large saucepan; cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, syrup and mustard. Add undrained tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beans are tender.
3.Uncover; cook, stirring occasionally, about 30 minutes or until mixture thickens. Serve beans on toasted sourdough bread; sprinkle with parsley.
We used dried cannellini beans for this recipe but you can use any white bean you like.Note