Step 1

Rinse the beans well. Place in a Dutch oven or large saucepan. Cover with water (I used 6 cups). Bring to a boil over high heat; boil for 2 minutes. Cover and remove from heat. Let stand for 1 hour. (See Tip 4)

Step 2

Drain and rinse beans. Return to Dutch oven; cover with water. Bring to a boil. Lower heat to medium low. Cover pan and cook until the beans are tender but still hold their shape, 45 minutes to 1 hour. (See Tips 5 and 6)

Step 3

Drain beans in colander. Set aside.

Step 4

Whisk together the chicken broth, water, ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, salt, garlic powder, onion powder and pepper in the same pan as was used to cook the beans. Add the cooked and drained beans.

Step 5

Heat over medium heat until mixture starts to boil. Reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally or until the beans are perfectly cooked.

Step 6

Combine cornstarch and water in a small bowl. Slowly add to bean mixture, stirring constantly until sauce thickens. Continue cooking for five minutes.

Step 7

Yield: 14 servings. (See Tip 7)