Ingredients
ingredients
300g (10 oz) haricot beans
15g (1/2 oz) butter
200g (7 oz) smoked bacon lardons
375g (12 oz) lean diced pork
1 onion, chopped
1 tablespoon chopped thyme or rosemary
400g (13 oz) can chopped tomatoes
3 tablespoons black treacle
2 tablespoons tomato purée
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
Salt and pepper
Recipe courtesy of 200 One Pot Recipes, by Joanna Farrow, Hamlyn, RRP £4.99
Method
method
- Put the beans in a bowl, cover with cold water and leave to soak overnight.
- Drain the beans and put in a flameproof casserole. Cover with water and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes or until the beans have softened slightly. Test by removing a few on a fork and squeezing them gently – they should give a little. Drain the beans.
- Wipe out the dish and melt the butter. Add the bacon and pork and fry gently for 10 minutes until beginning to brown. Add the onion and cook for a further 5 minutes.
- Stir in the drained beans, thyme or rosemary and tomatoes. Add enough water to just cover the ingredients and bring to the boil. Cover with a lid and transfer to a preheated oven, 150ºC (300ºF), Gas Mark 2. Cook for about 1 hour or until the beans are very tender.
- Mix together the treacle, tomato purée, mustard, Worcestershire sauce and seasoning. Stir into the beans and return to the oven for a further 30 minutes.
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