"Kalmia" > wrote in message
...
On Jun 17, 8:31 am, John Kuthe > wrote:
> Here's my "recipe":
>
> >Just made another batch of my baked beans too! Sorry, no exact recipe,
>
> just wing it by rinsing and soaking overnight 3.5 bags of black beans,
> chick peas, and kidney beans, then cooking for an hour or so in water,
> throw out the cook water and add water to cover beans, 4 or 5 bouillon
> cubes, 12oz of tomato paste, some brown sugar, cayenne, paprika,
> molasses, bay leaves, and 2 huge chopped red onions and 5 or 6 garlics
> sweated in 5 thick strips of bacon's grease, then the bacon too! YUM!
>
> The molasses did the trick, I think! I've been making them for a while
> but just got molasses recently and put a good dollop in my latest
> batch of baked beans!
>
> Bush's, eat your heart out! HA!
>
> John Kuthe...

How long did you bake em and at what temp? Did you get a lot of nice
'sauce'? Were the beans all tender? My big goal is life is to turn
out decent baked beans.

He never said he baked them... he indicated by his directions that he more
likely cooked them on the stovetop... commercially canned baked beans never
saw an oven, they're cooked in huge batches in steam jacketed kettles that
can hold 100 gallons and more. I supposed they can circumvent any truths
because "Baked Beans" is the name of a recipe, does not necessarily
indicate a cooking method... actually canned baked beans are finished
cooking in the can as are most all canned foods. In large commissarys the
baked beans are usually prepared well in advance on the stove top and them
put into large roasting pans, covered with foil and placed into the fridge.
An hour or so before serving time they are reheated in an oven, that does
indeed make them "baked".