• 300g Haricot beans
  • 15g Butter
  • 200g Smoked bacon lardons
  • 375g Lean diced pork
  • 1 Onion, chopped
  • 1tbsp Fresh thyme, or rosemary
  • 400g Tinned chopped tomatoes
  • 3tbsp Black treacle
  • 2tbsp Tomato purée
  • 2tbsp Wholegrain mustard
  • 1tbsp Worcestershire sauce
  • Salt and pepper


  • STEP 1

    Put the beans in a bowl, cover with cold water and leave to soak overnight.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

Recipe courtesy of 200 One Pot Recipes, by Joanna Farrow, Hamlyn, RRP £4.99