Serves 4

Time to table 1¼ minutes


225g or 8oz of haricot beans
15ml or 1 tablespoon of sunflower oil
450g or 1 pound of pork, sausages
115g or 4oz of smoked bacon lardons
1 onion, cut into wedges
400ml or 14 fluid ounces of hot vegetable stock
15ml or one tablespoon of Dijon mustard
45ml or tablespoon of tomato ketchup
10ml or two teaspoons of tsp black treacle
Salt and ground black pepper
Fresh chopped parsley, to garnish

Place the beans in a bowl and cover with boiling water.

Leave to soak for 1 hour. Heat the oil in the open pressure cooker, or use the browning setting if using an electric pressure cooker and add the sausages and fry until browned.

Remove with a slotted spoon and set aside.

Add the lardons and onion wedges and fry for 3 to 4 minutes.

Stir in the stock, mustard, tomato ketchup and treacle.

Drain the beans and add to the cooker. Stir thoroughly to remove any sediment from the base of the cooker.

Fit the lid and lock by aligning the handles. Align the hook of the pressure limiting valve with the alignment indicator. Bring to pressure and cook for 13 minutes. Release the steam naturally, and then remove or release the pressure limiting valve.

Open the pressure cooker and season the casserole with salt and pepper. Transfer to a serving dish and garnish with chopped parsley. Serve with crusty bread or mashed potatoes.