Ingredients
- 500g dry cannellini beans
- 1 1/2 large white onion
- 3 cans tomatoes
- 4 tbsp treacle
- 2 tbsp dijon mustard
- 2 tbsp brown sugar
- 3 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tbsp red pepper flakes
- 1 tsp ground pepper
- 1 tsp salt
- 500ml of vegetable stock
- 4 cloves garlic
- a bay leaf or two
Prep
Soak the beans overnight.
Process
Boil the soaked beans for at least 15mins to avoid being poisoned by the PHA.
Put the beans in the slow cooker, add bay leaves, garlic cloves and peppercorns and cook on low for 8hrs.
Finely dice the onion and fry it with a clove of garlic and some red pepper flakes. Add all the other ingredients to the slow cooker and cook on low for another 8 hrs.
Notes
Provided there's enough liquid in the slow cooker, you can easily cook it for twice as long.