On Tue, 29 Aug 2017 19:28:56 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Doris Night wrote:
>>>
>>> Julie wrote:
>>> >Cold baked beans are yummy!
>>>
>>> No they aren't.
>>
>> I like them cold. First day making them they are hot and good but
>> all the leftovers I tend to eat cold. Especially good cold along
>> with an equal portion of macaroni salad. yum. Use the beans as a
>> side or just a stand alone tiny snack. Late last night I had no
>> more than one cup of cold beans as a snack.
>>
>> My bean recipe is basically -
>> - 3-4 cans of pork and beans
>> - 1 large onion chopped (or more)
>> - 1 large green pepper chopped (or more)
>> - 1 teaspoon of mustard powder
>> - 2 tablespoons of dark brown sugar
>> - 1 ear of fresh corn cut off the cob
>>
>> Heat and stir until it all starts to boil, let it simmer for
>> maybe 5 minutes, then turn off heat, cover and let it sit. Eat
>> some right away but let the pot sit on stove, covered, until it's
>> cool enough to put in fridge.
>>
>> Note - to turn this into a good comfort whole meal, just add in a
>> pound of ground beef (already cooked and drained) and a few more
>> ears of corn cut off the cob.
>
>Although I won't usually turn down any baked beans (BBQ style being an
>exception), I prefer to start with dried beans. I use pea beans if I can
>find them. If not, then the smallest white beans. I cook until tender then
>drain (saving the liquid) and add tons of caramelized onion and some raw
>onion, ketchup, molasses, brown sugar, dry mustard, salt and tons of freshly
>ground black pepper. Don't usually add green pepper but sometimes do.
>Usually add bacon too. I will add a little of the bean water as it helps to
>thicken the sauce. Since I usually make them in the Crock-Pot, I don't
>usually need to add more liquid but I will keep some in the fridge just in
>case.
>
>At some point during the cooking process, everything tends to break down and
>get too saucy. When this happens, I spoon off as much sauce as possible,
>then cook it down on the stove and add back in. The end result is mildly
>sweet and thick. No runny sauce.

You are essentually making BBQ beans the long way... and it's easy to
reduce the sauce in canned beans... drain off the sauce with a
colender, reduce it on the stove top and add it back or use it
otherwise, probably good in a tube steak and bean soup.