Step 1

Heat a flameproof casserole over a medium heat, then fry the bacon for 10 minutes until it’s crisp and has released all of its fat. Remove with a slotted spoon and set aside.

Step 2

Add the onion and cabbage to the pan and fry for 5 minutes, then add the garlic and fry for a further 30 seconds. Return the bacon to the pan with the stock, all the beans and the treacle, then season.

Step 3

Bring to the boil, then simmer for 20 minutes until the beans are starting to break down. Taste and adjust the seasoning, stir through the parsley, then serve with crusty bread to mop up the juices.