Barbecue Beans

Instructions

1. Place the haricot beans in a large bowl, cover with cold water and allow to soak overnight.
2. Spray a large pot with some spray oil. Add the chopped onions and garlic and fry over a medium heat to soften. (also add the bacon at this stage if using bacon)
3. Add the coke, passata, stock, mustard powder, Worcestershire sauce and balsamic vinegar. Bring to a boil, then reduce heat to low.
4. Roughly blend sauce with a hand blender.
5. Thoroughly rinse the soaked beans, then place in a pot, cover with water and season with salt, bring to a boil and then reduce heat and simmer for approx 30 mins, until beans are cooked and softened. Drain and add the beans to the sauce, cover with a lid and continue to simmer for approx 1 hour on a low heat or if you prefer you can bake these for a couple of hours on a low temperature (150c or 300f (gas mark 2) in the oven . (These will also be great done in a slow cooker at either a high or low setting). Check the beans half way through cooking time, if they look like they are beginning to dry out a little, just add a little more stock or water.
6. Once cooked, you can then portion the beans up into little tubs. I place some in the fridge and some in the freezer for another day.
7. Great served on toast or jacket potatoes, or as a side to a main meal or as part of your breakfast.
8. Also don’t forget that as these are homemade these will part count towards your ⅓ superfree.
9. These would even be great added into a sausage casserole.
10. Enjoy!!!!
11. If you want to keep these syn free you can try using diet coke. I personally prefer to use regular, as I find the flavour is better and when portioned up the syns are low.