Instructions

Place the beans to soak overnight, for 12 hours, in cold water. Chop the onion, carrot and garlic into a fine brunoise. Heat a dash of olive oil in a Stainless steel Magefesa casserole. Cook carrots, onions and garlic until soft. Cut bacon into strips or cubes. When vegetables are ready, add bacon pieces to pot and give it a quick stir fry. Add tomato sauce and cook over low heat for about 5 minutes. Dissolve sugar and molasses in a little warm water. Add mixture to pot and then the beans. Cover with cold water. Stir in the tablespoon of mustard and the cloves.
Bring to a boil, frequently spooning off the impurities that rise to the surface.

Let simmer for about 15 minutes. Cover pot and place into the oven at 320°F. Cook for 1 h 45 minutes to 2 hours. Check the beans for doneness. Taste to rectify seasoning if necessary. Serve hot. You can provide the beans with a spicy touch by adding a few chilies, or cayenne pepper to the vegetable sofrito sauce.

Discover more incredible recipes here