Alabama Beans
375g (13oz) black-eye or haricot beans soaked overnight (or 8 hours) and drained 2 tbsp vegetable
oil 1 large onion, finely chopped 1 tbsp unrefined sugar 2 tbsp tomato ketchup 2 tsp dry mustard
powder 2 tsp veggie Worcestershire sauce 1 tbsp Marmite 575ml (1 pint) boiling water 225g (8oz)
veggie sausages, thickly sliced (optional) freshly ground black pepper 1 tbsp chopped fresh parsley
heat oil in a large saucepan, add the onion and cook gently until soft. Stir the sugar, ketchup,
mustard and Worcestershire sauce into the pan. Dissolve the marmite in the boiling water and add to
the pan with the beans. Stir well.
Bring to the boil, then cover and simmer for 30 minutes or until the beans are soft. Remove the lid
halfway through cooking to allow sauce to thicken. If using veggie sausage, add to the pan for the
last 15 minutes.
Season to taste with pepper and add the parsley. Serve with a green salad or green vegetables.