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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, use per recipe.
Place all Baked Beans ingredients in a pot (except beans) 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.
Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens.
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.