Boston baked beans with chipotle

Method

1. Put the haricot beans into a deep, heavy-based pan and cover with 1.7 litres cold water. Bring to the boil, then reduce to a simmer. Bubble for a couple of minutes, then remove from the heat and leave to stand for 1 hour.
2. Return the beans to the heat and simmer, uncovered, until the bean skins start to burst when you lift them out of the water (about 40 minutes). Drain, reserving 600ml of the liquid – if you don’t have quite enough, make it up with cold water.
3. Preheat the oven to 140°C/fan120°C/gas 1. Put the beans and the reserved liquid into a casserole. Add the bacon lardons, then stir in the sugar, syrup and treacle. In a medium bowl, blend the chipotle paste and mustard powder together, then whisk in a little of the bean liquid to form a loose paste. Stir into the bean and bacon mix along with the cloves, then season with black pepper. Set the casserole over a medium heat, covered, and bring to a simmer, then transfer to the oven and cook for 2 hours.
4. Carefully remove the casserole from the oven and give the beans a good stir, then return, uncovered, and cook for a further 1 hour. Taste and season, then serve.