Ingredients
454
g (2 cups) small navy, pinto, kidney beans
2
tsp cider/red wine vinegar
1
tbsp brown/cane /damerra sugar
1/2
tsp prepared mustard powder
Directions
1.
Soak, cook beans as per instructions
2.
NB: mixture of beans work best (pinto are my favourite). Place onion slices on bottom of 6 cup flameproof backing pot. Add other ingredients in with beans for 7 hrs. When beans are tender remove 1 cup mash then stir back in. Cover and continue baking.
3.
Best to double all ingredients for second time around...Above is never enough!
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