Shipley Baked Beans

Ingredients

2 cups of white beans
2 cups of rose coco beans
300g chorizo cut into small dice (you can use fried bacon or pancetta lardons or salami instead)
1-2 cup fried shallots (I use Wing Yip ready fried ones, one of the best culinary delights ever)
2 cartons is passata
1 can chopped tomatoes
Water
2-4 heaped tablespoons black treacle (adjust to taste at the end)
2-3 heaped tablespoons Dijon mustard (adjust to taste at the end)
2-4 teaspoons smoked paprika (adjust to taste at the end)
Salt and pepper to taste

Soak the beans in water for 24 hours, changing the water 3-4 times. Drain the beans, cover in cold water by at least one inch and bring to the boil. Discard the water and rinse the beans thoroughly.

Cover with water again by at least one inch, bring to the boil and boil very vigorously for at least ten minutes. This is essential with all pulse to kill off the toxins that can cause digestive problems.

After the ten minute vigorous boil turn the heat down and simmer until the beans are tender but not mushy. The beans’ packet will give you an idea how long this will take, but this will vary according to the age of the bean so keep testing. Drain and rinse the beans then place in an ovenproof dish with enough room to accommodate all the extras.

Add the chorizo, onions, passata, tinned tomatoes, treacle, mustard and paprika and stir gently to mix so as not to break up the beans. Rinse out the passata cartons & tomato can with water (I hate waste) and add sufficient water to bring the level of liquid almost to the top of the beans.

Cover, place in a low oven and leave to simmer slowly for hours (ours festered away on the slow setting for about 5 hours.) Check occasionally to ensure that they don’t dry out and add water if needed.

These can be cartooned and frozen in appropriately sized freezer cartons or bottled and processed to keep in the larder.