Anzac baked beans

This recipe can be prepared in the oven or, for a quick turnaround, on the cooktop. If opting for the latter, disregard steps one and four.

Ingredients

6 cans	Beans, approx 400g each, low in sodium (Main)
150 g	Bacon
100 g	Corned beef, canned
1	Potato, large, peeled and chopped into chunks
4 Tbsp	Jam

Directions

1. Heat oven to 165C.
2. Rinse the beans to get rid of as much salt as possible and place in a pot or oven proof casserole dish if baking. Rinse the bacon with water to get rid of as much salt as possible, then chop into chunks and add to the pot. Add the potato, bully beef, jam and mustard or pepper (as much or as little as you like).
3. Top up with water, just enough to cover the ingredients.
4. If using the oven, cover the casserole and bake for about four hours. Half-way into baking, check the water level. Add more water if the beans are too dry.
5. If using the cooktop, cover the pot and cook at high temperature for about 1 hour. Stir the contents occasionally, to prevent burning the beans at the bottom.