To cook the beans, place in a pot covered with 2 litres of water or enough to completely submerge beans. Add the bay leaves and onion and bring to a boil and then turn the heat down to low and cover with a lid. Cook for 1.5 hours or until creamy and soft. Once cooked season with salt.

Use a slotted spoon to portion the beans into shallow bowls. Break burrata in half and arrange on beans. (tip: do this in a bowl and use a spoon to transfer all the gooey curds). Place a dollop of pesto on top, a little lemon zest and olive oil. Serve with warm chargrilled bread.