Boston Baked Beans.

Place the haricot beans (450 g) in a large pan and cover with water (1.2 litres). Cover and simmer for 45 minutes until almost cooked. Drain, reserving bean water (300 ml).

Chop the onion (2) with the cloves (4) and place them in the bottom of a casserole dish (3.5 litres). Score the rind of the pickled pork (225 g) or green streaky bacon and place it in the dish with the beans, black treacle (3 tbsp), dark soft brown sugar (75 g), English mustard (2 tsp), and salt (2 tsp).

Chop the onion (2) and place in the bottom of a casserole dish (3.5 litres). Add the beans, smoked tofu, cubed (225 g), black treacle (3 tbsp), dark soft brown sugar (75 g), English mustard (2 tsp), ground cloves (1 tsp), and soy sauce (2 tbsp). Pour over the reserved bean water.

Cover and cook in a 150°C oven for 3 hours, removing the lid for the last 30 minutes if the mixture is still wet.