Eating In

400g piece of salt pork, or streaky bacon
500g dried white haricot beans
50g soft brown or muscovado sugar
3 tbsp molasses
1 tablespoon English mustard
4 cloves
8 – 10 pickling onions or equivalent in larger onions cut into chunks
Salt and freshly ground black pepper
2 tbsp tomato puree

Soak the beans overnight, drain rinse and put in a large casserole. Cover with fresh water, bring to the boil and boil for 10 minutes. Simmer until tender but not soft. Cut the bacon into 1” cubes, leaving the rind on, and add to the beans. Stir in the sugar, molasses, mustard and tomato puree. Press a clove into 4 of the onions and add all the onions to the pot. Season with pepper. No salt yet. If needed, add hot water to cover the beans. Put a lid on the casserole and bake in a low oven (140º C/Gas mark 1) for about 3 hours. Remove the lid. Drag some of the bacon chunks to the top and return, uncovered for another hour. This browns the bacon and thickens the sauce. Check the seasoning and add salt, if necessary. Serve with crusty bread. These beans will keep in a sealed jar or plastic container in the fridge for 2 weeks.