Ingredients:

  • 500g (1.1 lbs) dried haricot beans, rinsed
  • 1.5 liters (6 cups) cold water (for soaking)
  • 1 teaspoon baking soda (for soaking)
  • Water to cover (for boiling)
  • 225g (8 oz) smoked streaky bacon, diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 400g (14 oz) tin chopped tomatoes
  • 120ml (½ cup) molasses
  • 60ml (¼ cup) tomato ketchup
  • 30ml (2 tablespoons) apple cider vinegar
  • 15ml (1 tablespoon) Dijon mustard
  • 15ml (1 tablespoon) Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste

Instructions:

  1. Combine beans, cold water, and baking soda in a large bowl. Soak overnight (at least 8 hours). Drain and rinse thoroughly.
  2. Place soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until beans are tender but not mushy. Drain.
  3. While beans are simmering, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat. Add onion to the pot and sauté in the bacon fat until softened and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
  4. Add chopped tomatoes, molasses, ketchup, vinegar, mustard, Worcestershire sauce, paprika, pepper, and pre-cooked beans to the pot with the onions and garlic. Stir to combine.
  5. Transfer bean mixture to a baking dish. Top with cooked bacon. Cover with a lid or foil and bake at 160°C (325°F) for 3-4 hours, or until the sauce has thickened and the beans are very tender. Check occasionally and add water if the sauce gets too thick.
  6. Taste and adjust seasoning with salt. Serve hot.