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1) Heat half the olive oil in a large, heavy-based saucepan
2) Add the onion, season with a pinch of salt and cook over a
medium heat for 5 minutes
3) Add the garlic and cook for another 5 minutes, stirring
occasionally
4) Meanwhile, heat the remaining oil in a small frying pan over a
medium heat, add the pancetta and cook until golden and crispy
5) Add the pancetta to the onion mixture with the thyme leaves,
tomatoes, chilli, sauces and mustards
6) Simmer for 20 minutes, then reduce the heat to low and stir in
the beans
7) Cook for 10 minutes, season, then cook for a further 10
minutes
8) Toast the bread and place on four plates
9) Top with the beans, sprinkle with parsley and serve
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