Homemade Heinz Baked Beans

Ingredients

• 2 cups (14 oz) dried Navy beans (aka Haricot) or other white beans
• 3 x 400g/14oz cans harricot/navy beans, cannellini or any white beans, drained
• 2 cups chicken stock/broth, low sodium, OR homemade vegetable stock (Note 2)
• 1 cup water
• 2 tsp Worcestershire sauce
• 6 tbsp ketchup or Aussie/British tomato sauce (Note 3)
• 2 tbsp tomato paste
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder (or more onion powder)
• 1/2 tsp onion powder (or more garlic powder)
• 1/2 tsp black pepper
• 1 tsp salt
• 8 tsp cornflour / cornstarch
• 1/4 cup water

Steps

1. No need to do these steps if using canned beans, start with Step 1 under "Baked Beans" below.
2. Soak beans in a big bowl of water for 8 – 24 hrs, then drain.
3. Skim foam – Place beans in a large pot of water over high heat. Bring to a simmer, then skim off foam.
4. Simmer Reduce heat so it's simmering gently (medium or medium low). Partially cover with lid (leaving a crack for steam to escape), then cook for 1 – 1.5 hrs until just tender. (Start checking at 45 min). Beans should be still slightly firm on inside (they're cooked more in the sauce). Drain, use per recipe.
5. Mix – Place all Baked Beans ingredients in a pot (except beans) and stir, then add beans.
6. Simmer – Bring to a simmer, then lower heat to medium low and simmer for 20 minutes, without the lid. Stir every now and then so the beans don't catch on the bottom of the pot.
7. Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens – it will thicken quickly. (Note 3)
8. Check for salt: Taste and add more salt if needed.
9. Serve it the traditional way – piled over hot buttered toast. Or ladle into bowls, eat with a spoon and dunk in hot crusty bread! Popular breads – simple crusty Artisan bread, Irish Soda Bread (No yeast) and No Yeast Sandwich Bread