Ingredients (Serves 4)

• 350 g black eyed beans, soaked overnight in cold water
• 1 tbsp vegetable oil
• 2 medium onions, chopped
• 1 tbsp clear honey
• 2 tbsp treacle (molasses)
• 4 tbsp dark soy sauce
• 1 tsp dry mustard powder
• 4 tbsp tomato puree
• 450 ml fresh vegetable stock
• 1 bay leaf
• 1 sprig each of rosemary, thyme and sage
• 1 small orange
• 1 tbsp cornflour
• 2 medium red bell peppers, deseeded and diced
• pepper
• 2 tbsp chopped fresh flat leaf parsley, to garnish
• crusty bread, to serve

1. Preheat the oven to 150°C. Rinse the beans and place in a saucepan. Cover with water, bring to the boil and boil rapidly for 10 minutes. Drain and place in an oven proof casserole dish.
2. Meanwhile, heat the oil in a frying pan and fry the onions for 5 minutes. Stir in the honey, treacle, soy sauce, mustard and tomato puree. Pour in the stock, bring to the boil and pour the mixture over the beans.
3. Tie the bay leaf, rosemary, thyme and sage together with a clean piece of string and add to the pan containing the beans. Using a vegetable peeler, pare off 3 pieces of orange rind and mix into the beans, along with plenty of pepper. Cover and bake for 1 hour.
4. Extract the juice from the orange and blend with the cornflour to form a paste. Stir into the beans along with the red bell peppers. Cover and cook for 1 hour, until the sauce is rich and thick and the beans are tender. Discard the herbs and orange rind.
5. Garnish with chopped fresh flat leaf parsley and serve with fresh crusty bread.

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