Boston Baked Beans

Dried beans  Cannellini, Borlotti or Pinto (250g)

Put in bowl.
Cover with plenty of water.
Soak overnight.

Pre-heat oven to 160° C (140° C fan)

Celery (1 stick)
Rosemary (2 sprigs)
Carrot (1 large, halved lengthwise)
Onions (1 medium, quartered)
Black pepper (1 tsp)

Add to casserole.
Drain beans and add to casserole.
Add enough water to cover by 1 cm. 
Bring to boil
Cover & transfer to oven.
Bake for 1 hour.

Remove carrot & celery.

Garlic (5 cloves crushed)
Rosemary (1 sprig)
Onions (1 medium, finely chopped)

Add to casserole.

Olive oil (1 tbp)
Smoked bacon (100g piece cut into large chunks)
Pork belly slices (900g boneless, rindless, 2cm thick)

Heat oil to medium in pan.
Brown the bacon & pork.
Add to casserole.

Black treackle (1 tbp)
Dijon mustard (1 tbp)
Light brown sugar (1½ tbp)
Tomato puree (1 tbp)
Chilli flakes (½ tsp)
Salt (1 tsp)
Black pepper (1 tsp)

Add to casserole.
Stir in.
Bring to the boil.
Return to oven uncovered.
Bake for 3 hours.
Stir gently a few times.
Add more water if necessary.
You want to finish with a thick mass but not too dry.

Cider vinegar (1 tbp)

Add to pan & stir gently.
Return to oven and bake for another hour.
Do not stir during this time.