BAKED BEANS
400g dried Haricot beans
1 litre of Tomato purée (passata)
2 heaped tsp Cornflour
2 tsp Balsamic Vinegar
2 tsp Worcester sauce
1 tsp Sweet Paprika
1 tsp Salt
Soak beans overnight, then bring to boil, wallop for 5 minutes and then simmer till just cooked
Add rest of ingredients to the tomato and bring to the boil stirring until thickened a bit, then dump the whole lot, beans and tom sauce into a slow cooker and cook on low for 3 hours or more (overnight is good) This makes a fairly stodgy mixture, feel free to adjust the amount of sauce if you want runnier beans.
Makes 7 x 500ml Kilner jars full plus a goodly taster if you're canning, or freeze in convenient servings
These last 2 batches I found I had run out of ordinary Worcester sauce so I substituted Worcester tomato sauce and I think it's a slight improvement, so may well keep that in the recipe.
I've now canned 18 half litres plus 3 x 250 ml (for beans on toast), so ought to have enough till next August.
