Servings: 8 to 10

BEANS (Choose one below- Dried vs Canned): subheading: BEANS (Choose one below- Dried vs Canned):
2 cups (14 oz) dried Navy beans (aka Haricot) or other white beans 2 cups (14 oz) dried Navy beans (aka Haricot) or other white beans
3 cans harricot/navy beans, cannellini or any white beans , drained (400g/14oz cans) 3 cans harricot/navy beans, cannellini or any white beans , drained (400g/14oz cans)
 
BAKED BEANS: subheading: BAKED BEANS:
2 cups veg stock/broth 2 cups veg stock/broth
1 cup water 1 cup water
2 tsp vegan Worcestershire sauce 2 tsp vegan Worcestershire sauce
6 tbsp ketchup 6 tbsp ketchup
2 tbsp tomato paste 2 tbsp tomato paste
3 tbsp brown sugar 3 tbsp brown sugar
1 tbsp apple cider vinegar 1 tbsp apple cider vinegar
1/2 tsp garlic powder ½ tsp garlic powder
1/2 tsp onion powder ½ tsp onion powder
1/2 tsp black pepper ½ tsp black pepper
1 tsp salt 1 tsp salt
 
SAUCE THICKENING: subheading: SAUCE THICKENING:
8 tsp cornflour / cornstarch 8 tsp cornflour / cornstarch
1/4 cup water ¼ cup water

COOK DRIED BEANS (Skip if using canned): subheading: COOK DRIED BEANS (Skip if using canned):
Soak beans in a big bowl of water for 8 to 24 hrs, then drain.
Place beans and water in a large pot of water over high heat. Bring to a simmer, then skim off foam.
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 to 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. Alternatively you can pressure cook these beans from dried or soaked.
BAKED BEANS: subheading: BAKED BEANS:
Mix - Place all Baked Beans ingredients in a pot (except beans) and stir, then add beans.
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.
THICKEN SAUCE: subheading: THICKEN SAUCE:
Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens - it will thicken quickly. (Note 3)
Check for salt: Taste and add more salt if needed.
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

Dried beans triple in volume so use lots of water when soaking. Soak for minimum 4 hrs (safest to soak for even, faster cooking).  Dried beans triple in volume so use lots of water when soaking. Soak for minimum 4 hrs (safest to soak for even, faster cooking).
1 cup dried beans = 2 3/4 cups cooked. 1 can beans drained = 1 3/4 cups beans, so 3 cans = 5 1/4 cups beans. So 2 cups dried beans = 5 1/2 cups = approximately 3 cans.  1 cup dried beans = 2 ¾ cups cooked. 1 can beans drained = 1 ¾ cups beans, so 3 cans = 5 ¼ cups beans. So 2 cups dried beans = 5 ½ cups = approximately 3 cans.
Sauce thickness - The beans should be relatively thick so it can be piled onto bread without the sauce running all over the plate. If too runny, just keep it on the stove for a couple more minutes so the liquid reduces - the sauce reduces fairly quickly towards the end / when you take it off the stove.  Sauce thickness - The beans should be relatively thick so it can be piled onto bread without the sauce running all over the plate. If too runny, just keep it on the stove for a couple more minutes so the liquid reduces - the sauce reduces fairly quickly towards the end / when you take it off the stove.
Storage - fridge for up to 5 days, freezer for 3 months.  Storage - fridge for up to 5 days, freezer for 3 months.