On Mon, 27 Jul 2015 18:16:42 -0500, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> wrote:
>> >
>> > I add a heaping tbsp of kraft hickory smoked bbq sauce to pork and
>> > beans.
>>
>> That sounds good.
>> For me I take a few cans of pork and beans and add onion, green
>> pepper, brown sugar and some powdered mustard. Heat it all for awhile
>> to let the flavors blend.
>
>LOL! So different from my cooking but I bet I'd like it! BTW, I see
>nothing wrong with canned beans and fancying them up. I normally make
>from dry but frankly, it's at least half because i like to tinker.
>
> Carol

Yeah, I make mine froim dried beans too. Had to figure out what the
base sausce was for "baked beans" and discovered it's basically tomato
paste, water and spices. I use water, tomato paste, beef boullion,
bron sugar/molasses, black pepper. a little cayenne, lots of sweet
paprika, bay leaves, and a bunch oif chopped onions and garlic
presweated in the bacon grease I fry a few strips of bacon on (and
crumble and put in the beans for the final cook.)

John Kuthe...