1.
Place beans in a pan, cover with cold water and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender.
2.
Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.
3.
Drain beans and add to pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.
4.
Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on paper towel.
5.
Season beans and serve with toast, a knob of butter and fried parsley leaves.