Step 1
Soak 200 g (7 oz) dried beans of your choice in plenty of cold water overnight.
Step 2
The next day, drain and rinse the beans well, then place in a large saucepan and cover with plenty of cold water.
Step 3
Bring to the boil, then reduce the heat to low and simmer for about 1 hour or until the beans are soft. Be sure to check that the water hasn’t evaporated during cooking.
Step 4
Drain and rinse the cooked beans under cold water. (If using canned beans, drain and rinse 2 x 400 g/14 oz cans at this point.)
Step 5
Preheat the oven to 160°C (315°F/Gas mark 2-3).
Step 6
Melt 2 tablespoons butter in a saucepan over medium heat and sauté 1 diced onion until soft and translucent.
Step 7
Add a chopped bacon rasher, if you like, and sauté until cooked through.
Step 8
Add 1 teaspoon each of smoked paprika and freshly cracked black pepper, then add the drained beans and 400 g (14 oz) canned tomatoes (or 400 ml/14 fl oz passata) and stir until everything is combined.
Step 9
Transfer to a baking dish and cover with foil. Bake for 45 minutes.
Step 10
Uncover the beans, add 1 tablespoon honey or maple syrup, ½ teaspoon salt and ½ cup (125 ml) stock or water if it’s looking dry, and bake for a further 30–40 minutes.
Step 11
Season with more salt and pepper.
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