Southern Baked Beans

225 g/8 oz haricot beans, soaked overnight
600 ml/1 pint water
1 large onion, peeled and chopped
2 celery stalks, sliced
1 red pepper, cored, deseeded and sliced
4 tomatoes, skinned and chopped
1 tablespoon molasses or honey
1 tablespoon WIllato puree
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
2 teaspoons mustard powder
salt
freshly ground black pepper
100 g/4 oz salami, thickly sliced and skinned

Drain the beans, reserving the water. Make up to 600 nil/1 pint with more water.

Place the beans and liquid in a large pan, then bring to the boil. Lower the heat, cover and simmer for I to 11.'2 boors until the beans are tender, adding more water if necessary. Drain and reserve 300 ml/1/2 pint cooking liquid.

Put the beans in layers in a casserole with the onion, celery, red pepper and tomatoes. Mix the reserved cooking liquid with the remaining ingredients, except the salami. Pour over the beans.

Cover and bake in a preheated moderate oven (I80C/350 °F, Gas Mark 4) for 1 hour. Arrange the salami on top and bake for a further 30 minutes until the beans are tender and well-flavoured.

SERVES 4 to 6