British Baked Beans

Ingredients

• 250 g pinto beans or haricot beans
• 200 g unsmoked back bacon (tastes better with) (optional)
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons black treacle
• 800 g chopped tomatoes
• 2 tablespoons tomato puree
• parsley, chopped

Directions

1. 1

   Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset!

2. 2

   Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute.

3. 3

   Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften.

4. 4

   Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later).

5. 5

   Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever.

6. 6

   Freezes well.