Heat olive oil in Dutch oven. Add onion and soften over low heat for 15-20 mins until onions begin to caramelise.
Add the garlic and stir for 1-2 minutes until fragrant. Add balsamic vinegar, smoked paprika, cumin, Dijon mustard, miso paste, molasses and tomato paste. Continue stirring for another 2 mins to avoid sticking.
Add butter beans and stir until thoroughly coated.
Add vegan 'beef' stock, canned tomatoes and bay leaves. Bring to the boil and simmer for 20 minutes.
Transfer to the oven with the lid on and bake at 160C for 90 minutes.
Serve with sourdough toast, vegan cheese and chives.