Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s golden and crispy.
Turn the heat down and add the onion and garlic. Cook for a few minutes until the onion is transparent.
Stir in the tinned cherry tomatoes, Worcestershire sauce, barbeque sauce, Dijon mustard and chipotle chile powder. Simmer gently for about 15-20 minutes.
Taste for seasoning and add some sea salt and/or freshly ground black pepper. If you like more heat, you could add more chipotle chile powder.
Stir in the tinned cannellini beans and cook for a further 5-10 minutes.
Stir through some of the chopped parsley.
Serve the baked beans with some toasted and thickly sliced fresh bread, and sprinkle some more parsley on top to garnish.