Baked Beans
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This works great for lunches, keeps in the fridge for about 2 weeks.
Ingredients:
- 400g Lardons
- 2 tins of Harricot beans, (other bean types also work)
- 50g Soft brown sugar
- 3 tablespoons Black treacle
- 1/2 tablespoon Wholegrain mustard
- 1/2 tablespoon Dijon mustard
- 4 Cloves
- 2 Onions (cut into quarters)
- Ground pepper
Prepare Beans
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Drain and rinse beans, place in an flame proof casserole dish and cover with water.
Bring to the boil, then reduce heat to a simmer for about 5 min.
The Rest of the Ingredients
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Add the lardons
Mix in the brown sugar, black treacle, and both mustards
Quarter the onions and press a clove into 4 of the quarters. Then add to to the casserole dish.
Season with pepper only (the lardons will provide the salt)
add water if necessary so that the beans are covered
Baking
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![IMG_20200522_172526.jpg](/proxy/?url=https://content.instructables.com/FM2/YA09/KKJQ7EW2/FM2YA09KKJQ7EW2.jpg&filename=IMG_20200522_172526.jpg)
Cover casserole dish and place in a low oven 140C
Bake for about 3 hours
If you think that the beans are too liquidly you can thicken the sauce by removing the lid and bake for another hour.