Treacly baked beans recipe - Telegraph 200g (7oz) good-quality bacon lardons 1 onion, finely chopped 1 carrot, diced 1 stick celery, diced 1 clove garlic, finely chopped 1 x 400g tin plum tomatoes 2 tsp molasses sugar 1 tsp treacle 2 x 400g tins cannellini beans, drained Sauté the bacon in its own fat in a saucepan over a medium heat, until golden. Remove with a slotted spoon and set aside. Add the onion, carrot and celery to the fat in the pan and cook over a medium heat until soft and pale gold. Add the garlic, cook for one minute, then add the tomatoes. Bring to the boil, breaking down the tomatoes with a wooden spoon. Fill the tomato tin about one third full with water, swish it around and tip into the pan. Turn the heat down to a simmer, season, add the sugar and treacle, then put the bacon back in the pan. Simmer, covered, for about 20 minutes. Add the beans and stir well. Bring to simmering point, then cook gently for 10 to 15 minutes. If it looks dry add more water (it should be the thickness of baked beans). Taste for seasoning.