A lovely snack for a cold winters day-great with a baked potato!

Serves 4-6
Prep time 10mins
Cooking time 2 hours

Ingredients
2 x 400g (13oz) cans borlotti beans
1 garlic clove, crushed
1 onion finely chopped
450ml (3/4 pint) vegetable stock
300ml (1/2 pint) passata (sieved tomatoes)
2 tablespoons molasses or black treacle
2 tablespoons tomato puree
2 tablespoons soft dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Salt & black pepper
Recipe
Put all the ingredients into a flame proof casserole dish with a little salt & pepper.
Cover, and slowly bring to the boil.
Bake in a preheated oven, 160C (325F), Gas mark 3, for 1 ½ hours. Remove the lid and bake for a further 30 mins until the sauce is syrupy. Serve with hot buttered toast or if serving with baked potato, grate over a little chedder cheese for added flavour!
Even better if made a day ahead and heated through before serving.