Billingtons

Barbecue Beans

300g/11oz haricot beans, soaked overnight

400ml/14 fl oz water

30g/1 oz butter

1 onion, finely chopped

1 garlic clove, crushed

110g/4oz Molasses sugar

2 teaspoons wholegrain mustard

1 dessertspoon tomato puree

1 tablespoon Soy Sauce/Worcester sauce

110ml/4 fl oz white wine or cider vinegar

150ml/5 fl oz tomato passata (sieved tomatoes)

1 teaspoon cayenne pepper

Pinch salt

1 tablespoon cornflour

Put the soaked beans and water into a large pan and bring to the boil.
Cover and simmer gently for 30 minutes until tender - add more water if necessary. Drain, reserving the cooking liquor.
Heat the butter and cook the onion and garlic for a few minutes until soft but not browned. Add the sugar, mustard, tomato puree and soy sauce/Worcester sauce, stirring well.
Cook over a low heat for 5 minutes then add the beans, vinegar, passata, cayenne and salt.
Blend the cornflour with a little of the reserved liquor and stir into the bean mixture with the remaining cooking liquor.
Bring to the boil and simmer for 20-30 minutes, stirring from time to time until the beans are tender.