Baked Beans

Cook Time 2 hours plus overnight soaking

Servings 4-6

Ingredients

2 cups white beans (like haricot beans, also called navy), soaked overnight in lots of water

2 bay leaves 

100g pancetta, diced 

2 tbsp tomato paste 

½ stock cube dissolved into 400ml of boiling water

2 tbsp tomato sauce 

3 tbsp brown sugar  

1 tbsp apple cider vinegar 

1 tbsp Worcestershire sauce 

1 tsp onion powder

1 tsp garlic powder

½ tsp smoked paprika 

1 tsp corn flour mixed with 3 tbsp white bean cooking liquid 

Toast, to serve

Method

To cook the beans, place them in a pot covered with 2 litres of water or enough to completely submerge the beans. Add the bay leaves and bring to a boil, then turn the heat down to low and cover with a lid. Cook for 1-2 hours or until creamy and soft. Strain, reserving the liquid and discarding the bay leaves.

Rinse the pot out and on a low heat, add the pancetta and cook for 3-4 minutes until the fat has rendered. Now add the tomato paste, stock, tomato sauce, brown sugar, vinegar, Worcestershire sauce, onion, garlic and paprika powder. Bring to the boil and then add the beans and ½ a cup of the cooking liquid. Cook for 10-20 minutes and then add the cornflour mixture. Stir through to cook for a further minute until thick and glossy.

Serve on butter toast with fresh grated cheddar.