Soak beans in water overnight.
Drain beans, then rinse under cold running water.
Put beans into a large saucepan, cover with cold water and bring to the boil.
Boil rapidly for 10 minutes, then reduce to a simmer for 50 minutes, or until tender.
Reserve 1½ cups of the bean cooking liquid.
Transfer the reserved liquid and the beans to a large casserole dish.
Preheat oven to 160°C.
In a frying pan heat oil.
Fry bacon and onion for 5 minutes until crisp.
Stir in tomato sauce, syrup, peri-peri Sauce, sugar, mustard and KNORR Vegetable Stock Pot.
Add to the casserole dish and stir to combine.
Cover with a lid.
Bake for 1 hour, stirring once, until hot and bubbling.