Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  haricot beans
  1              large  onion
  1         tablespoon  oil
  1           teaspoon  dry mustard
  2          teaspoons  black treacle
     1/4          pint  tomato juice -- (or the liquid from
                        a can of tomatoes)
  2        tablespoons  tomato puree
  2          teaspoons  brown sugar
     1/2          pint  unsalted stock

Preparation:

Soak, drain and rinse the beans, then cook them in fresh water until they are almost tender, and drain them again. Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the oil in a flameproof casserole and fry the onion for about 5 minutes, then add the rest of the ingredients and bring the mixture up to the boil. Cover the casserole and put it into the oven; cook for about 4 hours, stirring occasionally.

Nutritional Information:

56 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 143mg Sodium