Killer Baked Beans in Tomato Sauce

• 400 grams tin of haricot beans (drained)
• 75 ml groundnut or rapeseed oil
• 150 grams smoked streaky bacon lardons
• 1 finely chopped onion
• 1 clove garlic, finely chopped
• 400 grams chopped tinned tomatoes
• 1 1/2 tbsp tomato puree
• 150 ml red wine vinegar
• 350 ml tepid water

1. Heat the oil in a large saucepan on a medium heat
2. Fry the lardons until beginning to crisp
3. Stir in the onions and garlic and fry until until the onions soften
4. Add the chopped tomatoes, puree, sugar, vinegar and water.
5. Bring to the boil then add the beans.
6. Turn the heat to low, and cook for 1 1/2-2 hours, or until the sauce has thickened and the beans are nice and tender
7. Although they're good to eat right away, I prefer to let the beans cool for a while allowing the flavours to infuse with each other.
8. You can also jar them up and and refrigerate for up to a week.

haricot beans, oil, bacon, onion, clove garlic, tomatoes, tomato puree, red wine vinegar, water

Taken from cookpad.com/us/recipes/340414-killer-baked-beans-in-tomato-sauce (may not work)