On Jun 17, 9:13*am, Kalmia > wrote:
> 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.

Brooklyn1 is correct, I never baked them. Soak dry beans in cold water
(at room temp) for 6-12 hours, drain and rinse. Then cover +1 inch and
bring to boil for an hour or so (I test the beans and cook 'em to as
tender as I like). Then drain the cookwater, cover in hot water, and
add the stuff! I then simmer longer if I put too much water in, to
reduce the sauce down, else if the sauce is correct I cook for about
1/2 hour.

They are just called "baked beans", although I'll bet you could bake
them too!

John Kuthe...