Method

• 1.
  For the baked beans, soak the dried beans in plenty of cold water for 12 hours. Drain and discard the water.
• 2.
  Preheat the oven to 150°C.
• 3.
  Rinse the beans well before placing them in a large saucepan. Cover with cold water and bring to the boil over medium heat. Turn off the heat and leave the beans in the pan to cool, then drain the water. Rinse in cold water, then drain again.
• 4.
  Heat the oil in a large cast-iron pan or flameproof casserole over medium heat and saute the onion, garlic and carrot. Cook for 5 minutes until the vegetables are soft and golden. Sprinkle the paprika and ground cloves over the vegetables and cook for a further minute.

• 5.
  Add the tomato paste and stir it through before adding the beans, passata, thyme, bay leaf, Worcestershire sauce and sugar. Stir well until the mixture gently comes to the boil. Season with salt and pepper. Add 350ml water and place a lid on the pan.
• 6.
  Transfer the pan to the oven and cook for 2 hours. Remove the pan from the oven and stir well. Check the seasoning again and, if the mixture looks too dry, add some water to thin it out. Replace the lid, return the pan to the oven and cook for a further 1½ hours. Remove from the oven and allow the mixture to cool to a thick and rich sauce. Store the beans in a container in the refrigerator until needed.
• 7.
  For the jaffles, preheat a jaffle maker. Butter one side of each of the slices of bread. Assemble your four sandwiches directly in the jaffle maker (two at a time if that is the size of your machine). Place the bread slices, butter side down, in the jaffle maker and add 2 heaped tbs of the baked bean mixture in the centre and top with a quarter of the grated cheese. Top with the remaining slices of bread, buttered side up. Close the jaffle maker and cook until golden brown and sealed.