aem > wrote:
>hour wasted right there. I know it seems counter-intuitive when water
>boils at 212F and the oven is at 350F but it takes *forever* for a big
>pot of beans and liquid to come to the simmer. Then if the liquid you

Mmm. This is true. That thing on top of the stove,
the flame or the element or the magnetically induced
current in the bottom of the pot, is at about 1100F (which
incidentally is about twice the temperature, not three
times; absolute zero is -459F so 350F is 810R and 1100F
is 1560R, "R" being Rankine...).

I bet a beanpot makes a hell of an insulator, too.

>When I've made baked beans I have pre-cooked the beans until just
>tender with things like garlic and onion, then added the stuff like

If you google for "how to make baked beans" you find a
zillion recipes, all of which say to boil the beans or
use canned ones.

--Blair