This is my recipe for vegan Boston Baked Beans, which is one of my favourite things to cook during damp Autumnal weather such as we are having now in the UK. Serve with a big fluffy baked potato and a pile of coleslaw on the side (made with vegan mayonnaise, which I'm going to try later today - I will report back)

http://pennyveguk.wordpress.com/2013/10/09/bonfire-party-boston-baked-beans-vegan/

BOSTON BAKED BEANS

INGREDIENTS

450g / 1 lb dried haricot beans (navy beans), soaked overnight in cold water
2 onions, chopped
2tbsp dark brown sugar
2tbsp wholegrain mustard
4tbsp molasses or black treacle
450ml / 16 floz lager or bitter (alternatively use dark vegetable stock)
1 x 400g / 14oz tin chopped tomatoes
4tbsp tomato puree
4tbsp vegetarian Worcestershire sauce
1tbsp chilli powder (optional, or use less if you prefer your beans less piquant)

METHOD

Preheat oven to 150C / 300F / Gas 2
Drain the beans. Place them in a large saucepan and cover with fresh water. Boil for 10 minutes, scoop any foam off at this point. Put lid on saucepan, reduce heat and simmer for a further 45 minutes.
Drain cooked beans and place in a casserole dish. Stir in the chopped onions, mustard and lager or bitter.
Add all the other ingredients to a food processor or blender and process until well blended.
Pour the mixture into the casserole dish and stir through the beans well.
Put lid on casserole and bake for around 4 hours. Check a couple of times during cooking to ensure the beans don't dry out too much – add a little extra water if needed.

Serves 6