2½ cups dried white beans (500 g)
4 cups boiling water
⅓ cup tomato paste
¼ cup molasses
2 tbsp brown sugar
2 tbsp mild English mustard
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
Salt and pepper, to taste
1 large onion, peeled, chopped
200 g piece speck, rind removed, chopped
Baby spinach leaves, to serve
Toasted sourdough bread, to serve
Poached eggs, to serve
- Place beans in a large bowl. Cover with cold water. Refrigerate, covered, overnight to soak.
- Add drained, soaked beans to a bowl of a slow cooker (5-litre capacity).
- Add boiling water, paste, molasses, sugar, mustard, vinegar, sauce, salt, pepper, onion and speck.
- Cook on high for 9 to 10 hours, or until beans are tender.