Baked beans

Baked beans. I halved the ingredients and that made enough for two servings for the three of us.

Baked beans:
2 cups/14ozs dried beans - Haricot, Cannellini etc.
2 cups chicken stock/broth , low sodium, OR homemade vegetable stock
1 cup water
2 tsp Worcestershire sauce
6 tbsp ketchup or Aussie/British tomato sauce
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
Sauce thickening:
8 tsp cornflour / cornstarch
1/4 cup water
Instructions
Cook dried beans:
Soak beans in a big bowl of water for 8 - 24 hrs, then drain.
Place beans in a large pot of water over high heat. Bring to a simmer, then skim off foam.
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.

Place all the other ingredients in a pan and stir, then add beans.
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.
Thicken sauce:
Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens - it will thicken quickly.
Check for salt: Taste and add more salt if needed.
Stores in fridge up to 5 days, freezer 3 months (sauce may need more thickening after thawing)

Thanks for posting that, Di.

Lynda