Ingredients

• 400g/14oz dried white beans (such as haricot blanc)
• soaked overnight in cold water
• 75ml/2½oz rapeseed oil
• 200g/7oz smoked streaky bacon
• chopped
• 200g/7oz onion
• finely chopped
• 2 garlic cloves
• grated
• 2 x 400g/14oz chopped tinned tomatoes
• 2 tbsp tomato purée
• 150g/5½oz soft dark brown sugar
• 200ml/7fl oz red wine vinegar
• salt and freshly ground black pepper
• 340g/11¾oz wholemeal flour
• 340g/11¾oz strong white flour
• plus extra for dusting
• 2 tsp bicarbonate of soda
• 1½ tsp salt
• 1 tsp cracked black pepper
• 85g/3oz butter
• softened
• plus extra to serve
• 625ml/21fl oz buttermilk

Directions

• Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour
• or until just soft. Remove from the heat and drain.
• In a large saucepan
• heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes
• tomato purée
• sugar
• vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours
• or until you have a thick sauce with soft tender beans
• Meanwhile
• make the soda bread. Preheat the oven to 200C/400F/Gas 6.
• Mix all the ingredients together and form into a loaf shape of your choice.
• Place on a baking tray
• dust with flour and bake in the oven for 45-50 minutes
• or until the loaf is golden-brown and sounds hollow when tapped.
• Remove from the oven and leave to cool. Slice and toast when needed.
• Season the beans with salt and pepper and serve with slices of toasted soda bread.