Prep 8 hrs
Cook 5 hrs
Beans and bacon is an old British favourite. King George III dined on it al fresco with the workmen at Woolwich Arsenal and enjoyed beans and bacon so thoroughly that he instituted an annual beanfeast in honour of the occasion. The bacon fat permeates the beans to give them a delicious melting quality.
- 1 lb haricot beans, soaked overnight
- 2 ounces unsalted butter
- 1⁄2 lb salt pork or 1⁄2 lb streaky bacon, rind removed
- 1 onion, peeled
- 2 tablespoons black treacle or 2 tablespoons molasses
- 1 teaspoon salt substitute
- 2 teaspoons english mustard powder
- 3 tablespoons no-salt-added ketchup
- Put the beans in a saucepan, cover by 1 inch with cold water and bring slowly to the boil.
- Simmer for 1-1½ hours until almost tender.
- Put half the butter in a frying pan, slice the pork or bacon into 6-8 slices and fry them for 3-4 minutes, turning them over once or twice.
- Transfer the bacon pieces and their fat to a deep casserole dish.
- Drain the beans and save the liquid.
- Pour the beans into the casserole and push the onion into the middle.
- Mix the treacle, remaining butter, salt, mustard powder and tomato ketchup with the bean liquid and pour over the beans.
- Cover the pot and bake at 300°F for 2-3 hours, adding more water if necessary.
- Remove the lid for the last 30 minutes to brown the top.