Boston baked beans

500g dried haricot beans (or tinned cannelini beans)
2 tsp sea salt
2 tbsp olive oil
1 brown oinon, finely sliced
1 clove garlic, crushed
1 bay leaf
3 sprigs thyme
4 whole cloves
4 rashes bacon, diced
1 tbsp worcestershire sauce
1 carrot, roughly sliced
2 tsp dry English mustard
1/4 cup brown sugar
2 tsp cayenne pepper
400g can diced tomatoes
salt and pepper to season
crusty bread toasted and buttered to serve

1. Put beans in a large bowl, cover completely with water, then soak overnight.
2. Drain beans, the put ina large pan. Cover with water to about 5cm above beans add salt and cook over a medium heat for about 30 minutes or until tender. Drain and set aside.
3. Preheat oven to 140C. Heat oil in a large ovenproof pan over a medium heat. Add onion, garlic, bay leaf, thyme and cloves and cook for 3 minutes or until onion is translucent. Add bacon and cook for 4 minutes or until browned. Stir in worcestershire sauce, carrot, mustard, tomato paste, sugar, cayenne pepper, tomaotes and beans. Season.
4. Remove pan from heat. Put lid on pan and transfer to over and cook for 40 mins or until cause is thickened. Put bean mix on buttered toast, then top with extra thyme to serve.