Instructions: Few drops of tabasco sauce (optional) coarse sea salt and freshly ground black pepper

To garnish:
parsley sprigs

Soak the blackeyed beans overnight m at least double their volume of cold water.

Drain the beans rinse thoroughly and place in a large flameproof casserole. Cover with plenty of fresh cold water bring to the boil on the boiling plateand boil steadily for 10 minutes.

Remove any scum with a slotted spoon. Cover and transfer to the simmering oven.

Cook for 30 to 40 minutes then drain.

Heat the oil in the clean casserole on the simmering plate.

Add the garlic and onion and fry gently until tender.

Add the cider passata tomato purge black treacle sugar mustard and tabasco if using.

Move to the boiling platebring to the boil and boil for 5 minutes.

Add the blackeyed beans to the casserole.

Stir well until evenly mixed and let bubble for 3 to 4 minutes then cover.

Cook on the floor of the simmering ovenfor 2 to 2 1/2 hours until the beans are tender.

Check and stir the beans occasionally during cooking.

Season with salt and pepper to taste.

Garnish with parsley and serve with hot crusty garlic bread or jacket potatoes and a salad.

The cooking time for pulses varies considerably. The longer the beans have been stored the longer they will take to cook. Do not add seasoning whilst cooking the beans or they will toughen.

Variation: Instead of blackeyed beans use haricot beans or another pulse variety adjusting the cooking time accordingly.

This vegetarian version of Boston baked beans can be made with other pulses too try pinto beans or haricot beans for example adjusting the cooking time as necessary. Serve with garlic bread or jacket potatoes and accompanied by a crisp colourful salad

Serves 4

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