Stephanie Alexander'S Baked Beans

• 375 g dried roman beans or 375 g dried red kidney beans, soaked
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, chopped
• 2 carrots, diced
• 2 slices bacon, cut into 1cm wide strips (thick, streaky)
• 2 red peppers, cut into 2cm squares
• 1 green pepper, cut into 2cm squares
• 1 (400 g) can peeled tomatoes, don't drain
• 1 bay leaf
• 1 sprig thyme
• 1 teaspoon paprika
• 1/2 teaspoon crushed coriander seed
• salt
• fresh ground black pepper
• 3 3 tablespoons golden syrup or 3 tablespoons honey

1. Preheat oven to 160⁰C.
2. Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
3. Heat oil in a large enamelled cast-iron casserole & saute onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
4. Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
5. Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
6. After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
7. The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.

roman beans, olive oil, onion, garlic, carrots, bacon, red peppers, green pepper, tomatoes, bay leaf, thyme, paprika, coriander seed, salt, fresh ground black pepper, golden syrup

Taken from www.food.com/recipe/stephanie-alexanders-baked-beans-431982 (may not work)