British-Style Homemade Baked Beans

Step 1: If using canned beans, skip the dried-bean steps and go straight to the Baked Beans section.

Step 2: Soak the beans in a large bowl of water for 8–24 hours, then drain.

Step 3: Put the beans in a large pot of water over high heat. Bring to a simmer, then skim off the foam.

Step 4: Reduce the heat to medium or medium-low so the water simmers gently. Partially cover the pot, leaving a gap for steam to escape, and cook for 1–1½ hours, until just tender. Start checking at 45 minutes. The beans should still be slightly firm inside, as they will cook more in the sauce. Drain and use in the recipe.

Step 5: Put all the Baked Beans ingredients except the beans in a pot and stir. Add the beans.

Step 6: Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally so the beans do not catch on the bottom of the pot.

Step 7: Mix the cornflour with the water. Pour it into the pot while stirring, then cook for 2 minutes, until the sauce thickens.

Tip: Add the cornflour mixture at the end; prolonged cooking or excess stirring can reduce its thickening power.

Step 8: Taste and add more salt if needed.

Step 9: Serve piled over hot buttered toast, or ladle into bowls and eat with a spoon, with hot crusty bread for dunking.