Ingredients:
400g dried haricot (or canellini) beans
3 tbsp extra-virgin olive oil
2 red onions, finely chopped
150g pancetta (or smoked streaky bacon), finely chopped
2 garlic cloves, finely chopped
440g tin chopped tomatoes (with juice)
2 tbsp dark muscovado sugar
3 tbsp cider vinegar
Method:
Pick over the beans, place in a large bowl then cover with plenty of water and set aside to soak over night. The following day, drain the beans then transfer to a pan, cover with fresh water and bring to a boil over medium heat. Reduce to a brisk simmer, cover and cook for about 50 minutes to 70 minutes, or until the beans are just tender. Remove from the heat and set aside for 30 minutes before draining thoroughly.
When the beans are ready heat the oil in a large pan over medium heat then add the onions and pancetta and cook, stirring frequently, for about 7 minutes. Add the garlic at this point, along with the tomatoes, sugar, vinegar and 400ml water. Bring to a simmer then add the beans. Reduce to a low simmer and cook for about 100 minutes, stirring occasionally, until the sauce is thick and the beans are completely tender.
Allow to cool then re-heat before serving.
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