The quantities given here make a lot of beans – at a guess, I’d say
about a dozen servings – but they do keep well in the fridge for a
few days and can be served alongside, or mixed in with, lots of
other dishes – as a baked potato filling, or added to chilli con carne,
for instance.
1 lb (500 g) kidney beans (dry weight)
4 tins of chopped tomatoes
1 red onion
4 tbsp cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp mustard
1 tsp chilli powder
Method
1. Soak the beans in plenty of cold water overnight.
2. Drain the beans and rinse thoroughly, put in a very large
saucepan with enough fresh cold water to cover and bring to
the boil over a high heat.
3. Boil rapidly for 30 minutes then drain the beans and rinse
through with more fresh cold running water.
4. Transfer the beans to a large ovenproof dish and heat the
chopped tomatoes with the chopped onion, vinegar, soy sauce,
Worcestershire sauce, mustard and chilli powder; ideally, in the
same pan you used to cook the beans.
5. As soon as the sauce boils, pour over the beans, stir well and
cover the casserole with a lid or a layer of foil.
6. Cook in a low oven, Gas Mark 2–3 (160–170ºC), for about 3
hours, or until the beans are just soft.
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