Declared the best beans he's ever eaten by my teenager, I love to get these going in a crockpot on a cold, rainy Saturday and serve with hot crusty bread for dinner. Feel free to swap the kinds of beans around to a combination you like, we usually use whatever is in the cupboard. They would probably be amazing with some spicy chorizo sausage thrown in, too!

5 slices bacon, chopped

2 onions, finely chopped

3 cloves garlic, finely chopped

1 cup of ketchup

1/2 cup chili sauce (or ketchup if you don't have any)

1 1/4 cups Guinness (about 1 bottle)

1/4 cup apple cider vinegar

1/4 cup molasses

1/4 cup grainy mustard

2 cans (19 oz) kidney beans, drained and rinsed

1 can (19 oz) black beans

1 can (19 oz) white beans

2 tbsp tomato paste

Saute the onion over medium heat until cooked through.  Remove, drain on paper towel, and crumble. Drain off all the fat but about a tablespoon, then saute the onions in it over medium heat until soft and translucent. Add the garlic and saute a little more until fragrant.  Transfer the bacon and onion to a large slow cooker.

Add all the other ingredients to the slow cooker except the tomato paste, give it a good stir, and set on low for six hours.

If you feel the beans are a little runny, stir in some tomato paste to thicken them up a bit.  They will thicken as they cool, so you won't need too much.  You can also add a little hot sauce, and salt and pepper to taste.

Serves 8