British Baked Beans

Ingredients

• 1 pound dried navy beans
• 1 1/2 teaspoon kosher salt, divided
• 1/4 cup grapeseed oil
• 1 cup finely chopped yellow onion
• 2 garlic cloves, minced
• 2 1/2 cups chicken stock
• 1/3 cup packed light brown sugar
• 3 tablespoons tomato paste
• 2 1/2 tablespoons ketchup (preferably Heinz)
• 1 tablespoon white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 2 tablespoons water
• 1 tablespoon cornstarch

Steps

1. Place beans in a large bowl; add water to cover beans by 2 inches (about 12 cups). Cover using plastic wrap or a tight-fitting lid. Let stand at room temperature for at least 8 hours or up to 12 hours. Drain beans in a colander, and rinse thoroughly.
2. Place beans in a large heavy-bottomed pot; add water to cover beans by 2 to 3 inches. Bring water to a boil over medium-high; stir in 1 teaspoon salt. Reduce heat to medium-low; cover and simmer, stirring occasionally, until beans are tender, 30 minutes to 3 hours (depending on type of beans; refer to package instructions, if available, for suggested cooking times), adding water, as needed, to ensure beans remain covered by about 2 inches of liquid during cooking time. Remove from heat; drain in a colander, and set aside.
3. Heat oil in same pot over medium; add onion and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
4. Stir chicken stock, brown sugar, tomato paste, ketchup, vinegar, Worcestershire sauce, pepper, and cooked beans into pot. Reduce heat to medium-low; simmer, stirring occasionally, until liquid reduces by half, about 20 minutes.
5. Whisk together water and cornstarch in a small bowl. Add to simmering beans in pot; cook, stirring often, until sauce thickens and clings to beans, about 2 minutes.