Ingredients Jump to Instructions ↓

  1. 12 ounces haricot beans

  2. 1 large onion

  3. 1 tablespoon oil

  4. 1 teaspoon dry mustard

  5. 2 teaspoons black treacle

  6. 1/4 pint tomato juice -- (or the liquid from a can of tomatoes)

  7. 2 tablespoons tomato puree

  8. 2 teaspoons brown sugar

  9. 1/2 pint unsalted stock

Instructions Jump to Ingredients ↑

  1. Preparation : Soak, drain and rinse the beans, then cook them in fresh water until they are almost tender, and drain them again. Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the oil in a flameproof casserole and fry the onion for about 5 minutes, then add the rest of the ingredients and bring the mixture up to the boil. Cover the casserole and put it into the oven; cook for about 4 hours, stirring occasionally.


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