- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 tbsp olive oil
- 2 slices smoked bacon, or 6 rashers of smoked back bacon, sliced into cubes or thin slices
- 1 white onion, finely chopped
- 2x200 g haricot beans, drained and rinsed
- 200 ml passata, or the drained juice from a tin of chopped tomatoes topped up with water if necessary (you can keep the remaining chopped tomatoes for another dish)
- 1 heaped tsp mustard flour, (optional)
- 1 tbsp black treacle
- 2 tbsp tomato purée
- 1 small bay leaf
- 1 cloves garlic, finely chopped
1. Preheat the oven to 140C/120C fan/gas 1. Pour the olive oil into an ovenproof casserole dish and heat over a medium flame.
2. Once hot, add the bacon and fry until golden and nearly crisp. Scoop out the bacon with a slotted spoon, turn down the heat and add the onion and garlic to the pan.
3. Season well and fry the onion and garlic gently until soft, then add the beans to the pan. Stir together until the beans are warmed through.
4. Pour over the passata and add the mustard flour, sugar, treacle, tomato puree and bay leaf to the beans. Gently stir the sauce into the beans until all the ingredients are combined.
5. Stir in the cooked bacon then cover the pan and cook in the oven for 1 hour, checking intermittently that the beans haven't become dry - if you think they have then add a dash of water and continue to cook.
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