Ingredients

• 200g/7oz dried haricot beans
• 1 onion
• finely chopped
• 1 x 400g tin chopped tomatoes
• 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)
• 3 tbsp tomato purée
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• ½ tsp ground cloves
• 2 tsp mustard powder

Directions

• Place the dried haricot beans
• onions and tomatoes into a slow cooker.
• In a spouted bowl
• mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible.
• Pour over 500ml/18fl oz cold water
• place the lid on the slow-cooker
• then cook on a high heat for 7-8 hours
• or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.
• Serve with toast
• ribs or a full English breakfast.