Boston baked beans with bacon

Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes.
Preheat the oven to 150C/130C Fan/Gas 2.
Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole.
Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper.
Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving.

Ingredient :

500g/1lb 2oz dried haricot beans, soaked overnight, drained and rinsed
300g/10½oz piece pork belly, cut into thick chunks
100g/3½oz smoked streaky bacon or pancetta, cut into thick slices
1 large onion, finely chopped
100ml/3½fl oz red wine, sherry or bourbon (optional)
4 cloves
1 blade mace
1 bay leaf
1 thyme sprig
400g tin chopped tomatoes
3 tbsp black treacle or molasses
1 tbsp English mustard
dash Tabasco (optional)
dash Worcestershire sauce (optional)
salt and freshly ground black pepper