ingredients
serves 4
1/2 pound dried black-eyed beans, soaked overnight in cold water
2 tbsp olive oil
1 large onion, peeled and chopped
1 large garlic clove, peeled and finely chopped
1 pint dry cider
5 ounce passata
2 tbsp tomato paste (preferably sun-dried)
1 tbsp black molasses
1 tbsp demerara sugar
1 tsp French mustard
sea salt and pepper
parsley sprigs, to garnish
method
1. Drain the beans, rinse under cold running water, then put into a large pan. Cover with plenty of fresh cold water, bring to the boil and boil steadily for 10 minutes. Remove any scum from the surface with a slotted spoon. Lower the heat, cover and simmer for a further 20 minutes.
2. Heat the olive oil in another pan, add the onion and garlic, and fry gently until tender. Add the cider, passata, tomato paste, black molasses, demerara sugar and mustard. Bring to the boil.
3. Drain the beans and transfer to a casserole. Stir in the tomato mixture. Cover and cook in the oven at 170°C (150°C fan oven) for 1 1/2 - 2 hours or until the beans are tender. Check and stir the beans occasionally during cooking and add a little extra cider or water if necessary to prevent them drying out; the finished sauce should be thick and syrupy.'
4. Season with salt and pepper to taste. Serve garnished with parsley and accompanied by hot crusty garlic bread or jacket potatoes and a salad.
variation: Use haricot beans instead of black-eyed beans, adjusting the cooking time accordingly.
