Barmy Beans

A version of Boston Beans, really enjoyed by the children.

225g soaked black eyed beans ( soak overnight in cold water), rinsed & drained
1 lge garlic glove finely chopped
1 lge onion chopped
2 tbsp olive oil
600ml chicken or vegetable stock
150ml passata
1tbsp black treacle
2 tbsp balsamic vinegar
2 tbsp tomato puree
1tbsp demerara sugar
1 tsp french mustard
coarse sea salt & black pepper
Parsley to garnish

• Boil prepared beans for 10 minutes, remove any scum that forms, lower heat & simmer for 20 minutes
• Heat oil in another pan, fry garlic & onion until tender.
• Add stock, vinegar, treacle, tomato paste, passata, sugar & mustard.
• Bring to boil
• Drain beans & add to tomato mixture and transfer to casserole.
• Cover & cook 170c for 11/2 - 2 hours or until beans are tender. Check & stir occassionally during cooking.
• Season with salt & pepper, served garnished with parsley

Can also be served cold as a bean salad.

Substitue Haricot beans or other pulses.