Slow Cooker Baked Beans

INGREDIENTS

• 2 cups of beans, soaked overnight
• 1 x clove garlic, crushed
• 125g panetta, chopped somewhere between finely and roughly
• 1 Spanish onion, peeled and chopped

• 100g grainy mustard (1/2 jar)
• 1 can of tomatoes
• 1/4 cup brown sugar
• 500-600ml chicken stock
• 1 x 15ml tablespoon cider vinegar
• Salt to taste

METHOD 

1. Soak the beans in plenty of water for 24 hours.
2. Once the beans are soaked, drain and rinse them and put aside. 
3. Heat the oil in a large pan with a lid.
4. Fry the chopped pancetta briskly in the hot oil and, after about 5 minutes, turn down the heat and add the chopped onion. Cook alongside the pancetta for about another 5 minutes. 
5. Add the mustard, tomatoes, sugar and stock, stirring everything together well. Stir in the rinsed beans. 
6. Bring to the boil and let it bubble for a few minutes. Put a lid on the pan and transfer to the slowcooker on low for 6-8 hours.
   
   
   Adapted from: https://www.dailymail.co.uk/home/you/article-1059800/Boston-baked-beans.htmlhttps://www.dailymail.co.uk/home/you/article-1059800/Boston-baked-beans.html