"Bunny McElwee" > wrote in
:

> I am in charge of bringing baked beans to a gathering this
> weekend. its
> for a Car Club. The club purchased a large can of beans (117 oz.
> Original Bush's Baked Beans) for me to prepare. I've made baked beans
> in the past a few times, and when using canned beans, it always seems
> as though they turn out too soupy. I like to add things like mustard,
> brown sugar, molasses and sometimes I've even added honey. All of
> these items seem to contribute to the soupiness of the beans. What is
> the best way to thicken the "gravy" produced when using canned beans
> and adding agents that seem to loosen the juice even further, such as
> sugar and honey/molasses? Flour? Cornstarch? Whats the best method for
> introducing the thickening agent into the beans and when? Thanks for
> any and all help!

Eliminating part of the liquid is a good way to solve the problem. The
following recipe is excellent and calls for Bush's Baked Beans.

* Exported from MasterCook *

Special Baked Beans

Recipe By : Robb Dabbs
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cn (28-oz) Bush's baked beans
1/2 lb Bacon, diced
1 2-inch yellow onion, diced
3 tb Light brown sugar, packed
3 tb Tomato catsup
1 t Coleman's dry mustard
1/2 ts French's yellow mustard
1/2 ts Worcestershire sauce
1/2 ts Tobasco sauce
1/2 ts Freshly ground black pepper
2 tb Bacon fat
Reserved bean liquid

Pour baked beans into colander and drain, reserving liquid. Fry diced
bacon until crisp. Add bacon to beans, reserving fat. Fry diced
onion in bacon fat until transparent but not brown. Add onion and 2
tablespoons of the bacon fat to the beans.

Mix remaining ingredients in small mixing bowl. Add mixture to beans
and combine all ingredients throughly, but gently. Add sufficient
reserved bean liquid to moisten bean mixture. It should not be soupy.

Turn bean mixture into 2-quart casserole. Beans may be refrigerated
and held one or two days until baking.

Preheat oven to 300 degrees F. Bake beans uncovered for 30-45 minutes
until a crust forms on top. Serves six.

Robb Dabbs
May 11, 1985