320g dried haircot beans
4 rashers of streaky bacon, chopped
1 large onion, finely chopped
2 tbsp treacle
2 tbsp tomato ketchup
2 tbsp tomato puree
1 level tsp chilli flakes
50g dark brown sugar
1 level tsp salt
1 tsp wholegrain mustard
150ml boiling water
Soak the beans in cold water overnight, pouring over enough water to cover the beans with twice the depth.
Drain after soaking and rinse well in clean running water. Put the beans in a large pan and ocver with cold water. Bring to the boil and cook at boiling for 10 mins. Turn down the heat and simmer for about 45mins. Drain the beans, reserving 200ml of the cooking water. Put the beans in an ovenproof dish.
Fry the onion for a few minutes and add the bacon. Continue to cook until the bacon is cooked.
Stir the bacon and onion mixture into the beans.
Mix the treacle, ketchup, tomato puree, chilli flakes, mustard, salt and sugar together with the reserved water and pour over the beans. Add the boiling water and stir well.
Cover the dish and put in the oven at 175 C for one hour. Stir half way through cooking.
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