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Ingredients:
- 500g dried white beans
- 500ml chicken stock
- 225ml tap water
- 1tsp Worcestershire sauce
- 6tbsp ketchup
- 1.5tbsp dark brown sugar
- 2tbsp tomato puree
- 1tbsp apple cider vinegar
- 1tsp garlic powder (or more onion powder)
- 1tsp onion powder (or more garlic powder)
- 2tsp salt
- Pinch pepper
- 12tsp cornflour mixed with 100ml water
Putting it all together:
Empty the dried beans into a mixing bowl and rinse under a tap a couple of times. Then top with water so fully covered and leave for approx. 6 hours to soften.
Place the soaked beans in a large saucepan and add fresh water, bring this to a simmer. Scoop off any skins that float up.
Simmer for a good 70-90 minutes. Check the texture by taking one out of the pan and taking a bite. You don’t want them fully mushy. Get them soft but not mushy. Top up the water as it simmers as needed.
Meanwhile add all the other ingredients (except the cornflour and water) to a saucepan, stir well and bring to a low simmer, let it roll for a few minutes on a low heat, then add the beans, simmering for a further 15-20 minutes to soften the beans further.
The sauce will be thin, so add the cornflour and water together in a small bowl, stirring to dissolve and pour a third of it into the pan of simmering sauce and beans, stir and let it bubble for a few minutes, if it’s too thin add another third, stir again and then add the final third if you feel it needs it.
It will thicken slightly as it cools, serve warmed with buttered toast!