I would like to use more beans and lentils in family meals. Does chef have any suggestions?

Louise Best, Kendal

There are so many types of beans and lentils, you could literally have a different one every day of the month! How about having a go at making your own baked beans? Soak 400g of dried haricot beans in cold water overnight. Drain them off, rinse and cover with cold water, bring to the boil, then simmer for about 45-60 minutes until cooked through. Set aside for 30 minutes, then drain well. Heat 3 tbsp olive oil in a large saucepan, add 2 finely chopped red onions and 150g finely chopped streaky bacon. Cook over a low heat for 6-8 minutes until the onions have softened. Add 2 cloves of crushed garlic, 1 tin of chopped tomatoes, 2 tspn muscovado sugar, 3 tbsp cider vinegar and 400ml water. Put the beans back into the saucepan, reduce the heat to low and cook for one and a half to two hours, stirring occasionally until the sauce has thickened and the beans very tender. Serve on some sourdough toast and top with grated cheese.