In a large mixing bowl, season the mince with salt and pepper and add some chopped thyme about a quarter of the garlic and spices and mix until well incorporated. Divide onto more or less even amounts, roughly the size of squash balls, maybe a little larger.
In a large oven proof pan, add half the oil, and heat over a moderate heat until its good and hot (but not smoking) then add the meat balls and turning them a little every now and again, begin to colour them off all the way round. Once they are all nicely sealed up and looking meat ball like, set them aside on a warm plate and return the pan to the heat.
Put the rest of the oil in the pan and add the garlic, onions, and spices, along with the bay leaves and the remaining thyme, let this cook, stirring occasionally over a moderate heat until the veg softens and the aroma really gets going. Now, throw in the beans, their juices, the tomato passata, treacle and bring to a simmer, again, stirring a bit from time to time.
Once everything is simmering nicely, put the meat balls back into pan with the beans so that they are evenly spread and then fling the whole thing into a 180 degree oven and bake for about half an hour.
After half an hour they should be looking and smelling pretty tasty – remove them from the oven and allow them 15 minutes sitting time to just cool a little and to bring out the final finish on the flavours.