250 grams dried haricot beans
2 tablespoons olive oil
2 onions, sliced
2 teaspoons finely
2 cloves garlic, crushed
1½ tablespoons dry English mustard
½ teaspoon ground cloves
⅓ cup dark muscovado sugar
1 tablespoon Worcestershire sauce
2 tablespoons white wine vinegar
2 bay leaves
400 grams belly pork, skin on, cut into large pieces
1 x 400 gram tin Italian tomatoes, crushed with their juices
Put the beans in a large bowl, cover with cold water and soak overnight. Drain and discard the water.
Place in a large saucepan, cover with cold water and bring to the boil. Simmer for 40 minutes. Strain the beans and reserve the cooking water.
Preheat the oven to 150°C.
Heat the oil in a heavy-based oven-proof casserole or saucepan. Add the onions and rosemary and cook for 10 minutes until softened and starting to colour. Add the garlic, mustard, ground cloves, sugar and the Worcestershire sauce and cook for 1 minute. Add the vinegar and bay leaves and stir together. Add the beans and the pork belly. Add enough of the reserved cooking water to cover the beans. Bring to the boil, cover and place in the oven to cook for 4 hours. Check the beans every hour, stirring in more water if necessary.
After 4 hours add the tomatoes, cover and cook for another 1-2 hours. Cooking time depends on the freshness of the beans. There should always be some liquid around the beans but the end result should be a thick, glossy sauce.