Ingredients

• 250 g pinto beans or 250 g haricot beans
• 200 g unsmoked back bacon (tastes better with) (optional)
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons black treacle
• 800 g chopped tomatoes
• 2 tablespoons tomato puree
• parsley, chopped

Instructions

1. Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset!

2. Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute.

3. Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften.

4. Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later).

5. Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever.

6. Freezes well.