300g dried white haricot beans - soaked overnight
1 bay leaf
1 carrot - chopped roughly
1 red onion - chopped roughly
2 garlic cloves - chopped in half
200g smoked pork belly
100g black treacle
1 tbsp Dijon mustard
100ml white wine
salt and pepper
Drain the soaked haricot beans and place in a pan with fresh water, the onion, carrot and garlic. Bring to the boil for about 30 mintues or until the beans are soft but still with a little bite.
In another pan, cover the pork belly with water and bring to the boil. Once boiled, drain the water and set aside.
Reserve 250ml of the cooking liquid from the beans and discard the vegetables. Place the beans in an ANTA salad bowl. Preheat the oven to 160ºC/gas mark 3.
Stir in the treacle and mustard into the bean's cooking water and add the white wine. Season with salt and pepper.
Add the pork to the beans and pour over the cooking water. Cover with an ANTA salad plate and tin foil. Bake in the oven for 2-3 hours. For the last 30 minutes, remove the plate and tin foil to let the beans become sticky.