| Sausage and bean casserole |
| Serves 4-6 12 oz (340g) dried white haricot, beans, soaked overnight 4 oz (115g) softh light brown sugar 2 teaspoons mustard powder 3 oz (85g) light molasses or treacle 1 large onion, chopped salt and pepper 12 frankfurters or other cooked sausages, cut into 1 in (2.5cm) pieces. |
| 1. Drain the beans and put them in a large saucepan. Cover with plenty of fresh cold water. Bring to the boil, then simmer over low heat for about 1 hour. Drain the beans and reserve the cooking liquid. 2. preheat a 300 F/ 150 C/ Gas 2 oven. 3. Mix 3/4 pint (450ml) of the bean cooking liquid with the sugar, mustard and molasses or treacle. 4. Mix the beans and onion in a casserole. Add the molasses mixture and season. Cover and bake for 3 hours, stirring and adding more liquid occasionally. 5. Stir in the pieces of frankfurter or other sausage. if the beans seem dry, add a little more of the reserved cooking liquid. 6. Cover the casserole again and continue cooking for a futher 1 hour, stirring occasionally. Serve hot, in the casserole. |