> wrote in message
...
> 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.

I don't want to mess with hot beans and a colander. Plus when I make them, I
make a huge batch. This works for me.