Step 1 Soak 200 g (7 oz) dried beans of your choice in plenty of cold water overnight. Step 2 The next day, drain and rinse the beans well, then place in a large saucepan and cover with plenty of cold water. Step 3 Bring to the boil, then reduce the heat to low and simmer for about 1 hour or until the beans are soft. Be sure to check that the water hasn’t evaporated during cooking. Step 4 Drain and rinse the cooked beans under cold water. (If using canned beans, drain and rinse 2 x 400 g/14 oz cans at this point.) Step 5 Preheat the oven to 160°C (315°F/Gas mark 2-3). Step 6 Melt 2 tablespoons butter in a saucepan over medium heat and sauté 1 diced onion until soft and translucent. Step 7 Add a chopped bacon rasher, if you like, and sauté until cooked through. Step 8 Add 1 teaspoon each of smoked paprika and freshly cracked black pepper, then add the drained beans and 400 g (14 oz) canned tomatoes (or 400 ml/14 fl oz passata) and stir until everything is combined. Step 9 Transfer to a baking dish and cover with foil. Bake for 45 minutes. Step 10 Uncover the beans, add 1 tablespoon honey or maple syrup, ½ teaspoon salt and ½ cup (125 ml) stock or water if it’s looking dry, and bake for a further 30–40 minutes. Step 11 Season with more salt and pepper.
