200g Dried Haricot Beans Soaked Overnight In Cold Water
10g Goose Or Duck Fat
150g Smoked Bacon Lardons
2 Spanish Onions, Diced
2 Cloves Garlic Crushed
200g Chopped Tomatoes Drained
400ml Chicken Stock
2 Tbls Dark Muscavado Sugar
2 Tbls Mollasses
2 Tbls Hot Engish Mustard
1 Tsp Smoked Spanish Paprika
Pinch Dried Oregano
Pinch Hot Chilli Flaked
Handfull Chopped Flat Leaf Parsley
5 Ml Aged Sherry Vinegar (Optional)
To make these rich and smoky baked beans, take my casserole dish and soften the onions, garlic and spices until sweet and translucent
Next add the bacon lardons and continue cooking until golden then add tomatoes, mustard, mollasses and sugar and and mix well, add the drained beans and stock, bring to a simmer then skim any white protein bubbles away before covering with a tight fitting lid
Next place in a preheated oven 150 oc for approximately 3 hours, the starch from the beans will thicken the sauce and emulsify all the beautiful oils released whilst cooking
Alternatively cook in a pressure cooker following the manufacturer's instructions, keeping a close eye on it, for around 45 minutes
The beans are best left to sit for a while before eating so the flavours develop
To serve finish with the chopped parsley folded through with the beans and the vinegar put in there too
To Serve
Cook the sausages over a medium heat turning 2 or 3 times until rich and golden, they will take 8 to 10 minutes in total
Reheat the beans and spoon onto 4 warm serving plates
Top with the sausage and some freshly picked watercress
