1 tbsp oil
200 g smoked bacon lardons
1 onion, finely sliced
2 x 400 g tinned beans, drained
400 g kidney beans
75g brown sugar
1 tbsp mustard
1 tsp paprika
400g chopped tomatoes
3 dcl beef stock
parsley

Preheat the oven to 180C.
Heat the oil in a large pan or casserole dish and cook the bacon lardons and onion for 5 minutes until the bacon is crispy.
Stir through the beans, sugar, treacle, mustard, paprika and chopped tomatoes.
Add beef stock so that the beans are just covered then cover the pan with a lid.
Transfer to the oven for 2 hours until the beans are soft and the sauce has thickened.
Alternatively simmer on the hob for 2 hours stirring every now and then to ensure it doesn’t dry out.
Garnish with parsley.