This works great for lunches, keeps in the fridge for about 2 weeks.

Ingredients:

- 400g Lardons

- 2 tins of Harricot beans, (other bean types also work)

- 50g Soft brown sugar

- 3 tablespoons Black treacle

- 1/2 tablespoon Wholegrain mustard

- 1/2 tablespoon Dijon mustard

- 4 Cloves

- 2 Onions (cut into quarters)

- Ground pepper

Step 1: Prepare Beans

Drain and rinse beans, place in an flame proof casserole dish and cover with water.

Bring to the boil, then reduce heat to a simmer for about 5 min.

Step 2: The Rest of the Ingredients

Add the lardons

Mix in the brown sugar, black treacle, and both mustards

Quarter the onions and press a clove into 4 of the quarters. Then add to to the casserole dish.

Season with pepper only (the lardons will provide the salt)

add water if necessary so that the beans are covered

Cover casserole dish and place in a low oven 140C

Bake for about 3 hours

If you think that the beans are too liquidly you can thicken the sauce by removing the lid and bake for another hour.