Camden New Journal - Reciepe for Haricot bean concoction By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Haricot bean concoction

Haricot bean concoction
I now know where the expression “full of beans” comes from. Whenever I am feeling a bit low and lacking in energy I seem to aim for a dried bean dish and the next day I am bouncing around again. I serve this dish with a stick of French bread sliced and spread with lots of garlic butter, wrapped in foil and baked in a hot oven for 10 minutes so that the butter melts into the bread.

Ingredients
Serves 4
225g dried haricot beans
1 red onion, peeled and chopped
125g smoked bacon lardons, cut up
Little olive oil
1 bay leaf
½ teasp oregano
1 desp maple syrup
2 tbsp dijon mustard
Salt and freshly ground black pepper
1 tin tomato passata
3 tomatoes, thinly slices
50g cheddar cheese, grated.

Method
Cover the beans in cold water and leave overnight and then drain.
Preheat the oven to 150C/300F/gas 2.
Put the beans into a large saucepan and cover with water and then bring to the boil.
Boil well for 5 minutes and then reduce the heat and simmer for a further 25 minutes and then drain.
Put the onion, lardons and a little olive oil into the large saucepan and gently cook for about 5 minutes until the onion is soft.
Return the beans to the pan and add the bay leaf and oregano. Stir well.
Add the maple syrup, mustard, salt and pepper and the tomato passata and then add just enough water to cover.
Stir well.
Cover and bake in the oven for 4 hours.
Stir, adding more water if you think necessary and then continue to bake for a further 1 hour.
Check there is enough water to prevent the dish drying out and then top with the tomatoes and cheese and cook for a further 30 minutes.
Serve hot.

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