Stephanie Alexander'S Baked Beans - cooking recipe

Ingredients

375 g dried roman beans or 375 g dried red kidney beans, soaked
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, chopped
2 carrots, diced
2 slices bacon, cut into 1cm wide strips (thick, streaky)
2 red peppers, cut into 2cm squares
1 green pepper, cut into 2cm squares
1 (400 g) can peeled tomatoes, don't drain
1 bay leaf
1 sprig thyme
1 teaspoon paprika
1/2 teaspoon crushed coriander seed
salt
fresh ground black pepper
3 3 tablespoons golden syrup or 3 tablespoons honey

Preparation

Preheat oven to 160⁰C.
Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
Heat oil in a large enamelled cast-iron casserole & saute onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.