How do you like yours?

Daughter found a can of Bush's baked beans and begged me for some. She
wasn't allergic so I bought them. They were okay. Just okay. Can't say I
was thrilled. Too much runny sauce, a couple of big clumps of fatty bacon
and overall a weird sweetness. Almost chemical in nature.

When I was growing up, it was common for my mom and other moms to take
canned Pork and Beans or worse yet, canned Baked Beans and doctor them up to
make what they called Baked Beans. This is what I knew as baked beans.

When I moved to Cape Cod, I learned to make them from scratch with dried
beans, but the recipe called for a whole peeled onion that was merely added
to the pot and removed before serving. I love onions and to me the more the
better. A favorite meal of mine was cold baked beans on a piece of bread
with plenty of raw onions on top.

Because I've had to cut back on carbs, I rarely eat baked beans these days,
but I did find a yummy recipe that I make maybe once or twice a year. It
starts with a huge mess of chopped, caramelized onions. This provides a
good, natural sweetness. I do add a touch of molasses and a small amount of
Splenda if I feel it need more sweetness. I also add a lot of ketchup (the
One Carb kind). I use small white beans (navy or pea), plenty of black
pepper and some cooked, chopped and drained bacon because my family loves
bacon in their beans. My mom used to lay the bacon across the top of the
casserole but to me this is weird.

I make my beans in a large crockpot (after first boiling then cooking the
beans until tender on the stove) and they cook in the crockpot for at least
a full day. The recipe I was given was a loose one (done to taste) and this
is how I make them. By the time they are done, the remaining sauce is thick
and dark and sweet. The onions just sort of melt into the mix. And they
are sooo good!

So how do you like yours? Out of a can? Out of a can but doctored? Made
from scratch? With onions? Or without? Do you cook/bake them for a long
time?

On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...

> How do you like yours?
>
> Daughter found a can of Bush's baked beans and begged me for some. She
> wasn't allergic so I bought them. They were okay. Just okay. Can't
> say I was thrilled. Too much runny sauce, a couple of big clumps of
> fatty bacon and overall a weird sweetness. Almost chemical in nature.
>
> When I was growing up, it was common for my mom and other moms to take
> canned Pork and Beans or worse yet, canned Baked Beans and doctor them
> up to make what they called Baked Beans. This is what I knew as baked
> beans.
>
> When I moved to Cape Cod, I learned to make them from scratch with dried
> beans, but the recipe called for a whole peeled onion that was merely
> added to the pot and removed before serving. I love onions and to me
> the more the better. A favorite meal of mine was cold baked beans on a
> piece of bread with plenty of raw onions on top.
>
> Because I've had to cut back on carbs, I rarely eat baked beans these
> days, but I did find a yummy recipe that I make maybe once or twice a
> year. It starts with a huge mess of chopped, caramelized onions. This
> provides a good, natural sweetness. I do add a touch of molasses and a
> small amount of Splenda if I feel it need more sweetness. I also add a
> lot of ketchup (the One Carb kind). I use small white beans (navy or
> pea), plenty of black pepper and some cooked, chopped and drained bacon
> because my family loves bacon in their beans. My mom used to lay the
> bacon across the top of the casserole but to me this is weird.
>
> I make my beans in a large crockpot (after first boiling then cooking
> the beans until tender on the stove) and they cook in the crockpot for
> at least a full day. The recipe I was given was a loose one (done to
> taste) and this is how I make them. By the time they are done, the
> remaining sauce is thick and dark and sweet. The onions just sort of
> melt into the mix. And they are sooo good!
>
> So how do you like yours? Out of a can? Out of a can but doctored?
> Made from scratch? With onions? Or without? Do you cook/bake them for
> a long time?

Out of a can but doctored...


* Exported from MasterCook *

Special Baked Beans

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans (28-oz) Bush's baked beans -- Traditiion Style
1/2 Pound Bacon, diced
1 2-inch yellow onion, diced
3 Tablespoons Light brown sugar, packed
3 Tablespoons Tomato catsup
1 Teaspoon Coleman's dry mustard
1/2 Teaspoon French's yellow mustard
1/2 Teaspoon Worcestershire sauce
1/2 Teaspoon Tobasco sauce
1/2 Teaspoon Freshly ground black pepper
2 Tablespoons Bacon fat
Reserved bean liquid

Pour baked beans into colander and drain, reserving liquid. Turn beans
into large mixing bowl. 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.

Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or until
a crust forms on top. Serves six.

May 11, 1985



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0





--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/03(III)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 6dys 6hrs 45mins
-------------------------------------------
The world is so big and so global now.
-------------------------------------------

Julie Bove wrote:

> So how do you like yours? Out of a can? Out of a can but doctored? Made
> from scratch? With onions? Or without? Do you cook/bake them for a long
> time?

OOaCbD. Onions. Bacon. Perhaps a light precense of jalapeños. Nope.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Blinky the Shark" > wrote in message
news
> Julie Bove wrote:
>
>> So how do you like yours? Out of a can? Out of a can but doctored?
>> Made
>> from scratch? With onions? Or without? Do you cook/bake them for a
>> long
>> time?
>
> OOaCbD. Onions. Bacon. Perhaps a light precense of jalapeños. Nope.

I never thought of jalapenos, but that sounds good!

I just cleaned out my cupboards and found several bags of old beans in
there. I used to make a pot of pintos every week to eat as is or "refried".
But then I discovered the Western Family brand and they were just as good as
I could make at home. So I kind of quit cooking them. Dang. Now I'm
craving jalapenos!

"Wayne Boatwright" > wrote in message
3.184...

>
> Out of a can but doctored...
>
>
> * Exported from MasterCook *
>
> Special Baked Beans
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Side dish Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
> 1/2 Pound Bacon, diced
> 1 2-inch yellow onion, diced
> 3 Tablespoons Light brown sugar, packed
> 3 Tablespoons Tomato catsup
> 1 Teaspoon Coleman's dry mustard
> 1/2 Teaspoon French's yellow mustard
> 1/2 Teaspoon Worcestershire sauce
> 1/2 Teaspoon Tobasco sauce
> 1/2 Teaspoon Freshly ground black pepper
> 2 Tablespoons Bacon fat
> Reserved bean liquid
>
> Pour baked beans into colander and drain, reserving liquid. Turn beans
> into large mixing bowl. 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.
>
> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
> until
> a crust forms on top. Serves six.
>
> May 11, 1985
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8% calories
> from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
> Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other
> Carbohydrates.

Oh the mustard! I do put that in mine. Forgot about it. I would have to
check the recipe, but I think I use dry mustard. Thanks! And gee... I
didn't recall that they had Bush's baked beans back that long ago. I do
remember them being a new item at the store but can't remember exactly when
that was. Could be they were in other areas before they came here though.

"Julie Bove" > wrote in
news:4r0zj.2689$4D2.541@trndny06:

> How do you like yours?
>


Out of the can, heated up with bacon and eggs.

My brand of choice is Watties.

It's a Kiwi brans, but the Aussie stuff just doesn't have the same flavour.

http://www.watties.co.nz/html/produc...4&categoryID=1


But as it's getting cooler over here, I might just try and make some of my
own, like you did, in the crockpot.


--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>
>>
>> Out of a can but doctored...
>>
>>
>> * Exported from MasterCook *
>>
>> Special Baked Beans
>>
>> Recipe By :
>> Serving Size : 6 Preparation Time :0:00
>> Categories : Side dish Vegetables
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
>> 1/2 Pound Bacon, diced
>> 1 2-inch yellow onion, diced
>> 3 Tablespoons Light brown sugar, packed
>> 3 Tablespoons Tomato catsup
>> 1 Teaspoon Coleman's dry mustard
>> 1/2 Teaspoon French's yellow mustard
>> 1/2 Teaspoon Worcestershire sauce
>> 1/2 Teaspoon Tobasco sauce
>> 1/2 Teaspoon Freshly ground black pepper
>> 2 Tablespoons Bacon fat
>> Reserved bean liquid
>>
>> Pour baked beans into colander and drain, reserving liquid. Turn
>> beans into large mixing bowl. 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.
>>
>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
>> until a crust forms on top. Serves six.
>>
>> May 11, 1985
>>
>>
>>
>> - - - - - - - - - - - - - - - - - -
>> -
>>
>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
>> Fat; 0 Other Carbohydrates.
>
> Oh the mustard! I do put that in mine. Forgot about it. I would have
> to check the recipe, but I think I use dry mustard. Thanks! And
> gee... I didn't recall that they had Bush's baked beans back that long
> ago. I do remember them being a new item at the store but can't
> remember exactly when that was. Could be they were in other areas
> before they came here though.

At the time I started using Bush's and making this recipe, I was living in
the Cleveland area.

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/03(III)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 6dys 6hrs 15mins
-------------------------------------------
If all goes well, you've overlooked
something!
-------------------------------------------

"PeterLucas" > wrote in message
0.25...
> "Julie Bove" > wrote in
> news:4r0zj.2689$4D2.541@trndny06:
>
>> How do you like yours?
>>
>
>
> Out of the can, heated up with bacon and eggs.
>
> My brand of choice is Watties.
>
> It's a Kiwi brans, but the Aussie stuff just doesn't have the same
> flavour.
>
> http://www.watties.co.nz/html/produc...4&categoryID=1
>
>
> But as it's getting cooler over here, I might just try and make some of my
> own, like you did, in the crockpot.

I like to do the crockpot kind in the summer because it doesn't heat the
house up. And I never thought about eggs with beans. Hmmm...

Wayne Boatwright wrote:

> On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>
>>>
>>> Out of a can but doctored...
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Special Baked Beans
>>>
>>> Recipe By :
>>> Serving Size : 6 Preparation Time :0:00
>>> Categories : Side dish Vegetables
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
>>> 1/2 Pound Bacon, diced
>>> 1 2-inch yellow onion, diced
>>> 3 Tablespoons Light brown sugar, packed
>>> 3 Tablespoons Tomato catsup
>>> 1 Teaspoon Coleman's dry mustard
>>> 1/2 Teaspoon French's yellow mustard
>>> 1/2 Teaspoon Worcestershire sauce
>>> 1/2 Teaspoon Tobasco sauce
>>> 1/2 Teaspoon Freshly ground black pepper
>>> 2 Tablespoons Bacon fat
>>> Reserved bean liquid
>>>
>>> Pour baked beans into colander and drain, reserving liquid. Turn
>>> beans into large mixing bowl. 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.
>>>
>>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
>>> until a crust forms on top. Serves six.
>>>
>>> May 11, 1985
>>>
>>>
>>>
>>> - - - - - - - - - - - - - - - - - -
>>> -
>>>
>>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
>>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
>>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
>>> Fat; 0 Other Carbohydrates.
>>
>> Oh the mustard! I do put that in mine. Forgot about it. I would have
>> to check the recipe, but I think I use dry mustard. Thanks! And
>> gee... I didn't recall that they had Bush's baked beans back that long
>> ago. I do remember them being a new item at the store but can't
>> remember exactly when that was. Could be they were in other areas
>> before they came here though.

The timeline at the Bush's website sez:

<q http://www.bushbeans.com/aboutbushbrothers/timeline.php>

1969

United States astronauts set foot on the moon, and the Woodstock music
festival takes place in New York State. Another historic event takes place
when Bush's decides to share the delicious flavor of their secret family
recipe baked beans with the rest of the country by launching Bush's
Original Baked Beans.

</q>

> At the time I started using Bush's and making this recipe, I was living
> in the Cleveland area.

Bush's is a good start.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Julie Bove" > wrote in
news:1_0zj.2692$4D2.184@trndny06:

>
> "PeterLucas" > wrote in message
> 0.25...
>> "Julie Bove" > wrote in
>> news:4r0zj.2689$4D2.541@trndny06:
>>
>>> How do you like yours?
>>>
>>
>>
>> Out of the can, heated up with bacon and eggs.
>>
>> My brand of choice is Watties.
>>
>> It's a Kiwi brans, but the Aussie stuff just doesn't have the same
>> flavour.
>>
>> http://www.watties.co.nz/html/produc...74&categoryID=
1
>>
>>
>> But as it's getting cooler over here, I might just try and make some
>> of my own, like you did, in the crockpot.
>
> I like to do the crockpot kind in the summer because it doesn't heat
> the house up. And I never thought about eggs with beans. Hmmm...
>
>
>


It's yummy, especially if you have good baked beans.

http://s199.photobucket.com/albums/a...%20and%20eggs/



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

"Blinky the Shark" > wrote
> Bush's is a good start.
>
I don't need more crap in my baked beans than Bush's
already puts in there.

In article <4r0zj.2689$4D2.541@trndny06>,
"Julie Bove" > wrote:
>
> So how do you like yours? Out of a can? Out of a can but doctored? Made
> from scratch? With onions? Or without? Do you cook/bake them for a long
> time?

I have eaten many servings of homemade baked beans, including up in New
England and I still think Bush's vegetarian or home style varieties
taste great. The trick to get them thick is to cook them very slowly
over a low heat in order to allow some of the moisture to evaporate. The
result is pretty thick and the flavor is as good as any bowl of home
made baked beans I have ever eaten.

"Blinky the Shark" > wrote in message
news
> Wayne Boatwright wrote:
>
>> On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>
>>>>
>>>> Out of a can but doctored...
>>>>
>>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Special Baked Beans
>>>>
>>>> Recipe By :
>>>> Serving Size : 6 Preparation Time :0:00
>>>> Categories : Side dish Vegetables
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>> -------- ------------ --------------------------------
>>>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
>>>> 1/2 Pound Bacon, diced
>>>> 1 2-inch yellow onion, diced
>>>> 3 Tablespoons Light brown sugar, packed
>>>> 3 Tablespoons Tomato catsup
>>>> 1 Teaspoon Coleman's dry mustard
>>>> 1/2 Teaspoon French's yellow mustard
>>>> 1/2 Teaspoon Worcestershire sauce
>>>> 1/2 Teaspoon Tobasco sauce
>>>> 1/2 Teaspoon Freshly ground black pepper
>>>> 2 Tablespoons Bacon fat
>>>> Reserved bean liquid
>>>>
>>>> Pour baked beans into colander and drain, reserving liquid. Turn
>>>> beans into large mixing bowl. 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.
>>>>
>>>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
>>>> until a crust forms on top. Serves six.
>>>>
>>>> May 11, 1985
>>>>
>>>>
>>>>
>>>> - - - - - - - - - - - - - - - - - -
>>>> -
>>>>
>>>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
>>>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
>>>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
>>>> Fat; 0 Other Carbohydrates.
>>>
>>> Oh the mustard! I do put that in mine. Forgot about it. I would have
>>> to check the recipe, but I think I use dry mustard. Thanks! And
>>> gee... I didn't recall that they had Bush's baked beans back that long
>>> ago. I do remember them being a new item at the store but can't
>>> remember exactly when that was. Could be they were in other areas
>>> before they came here though.
>
> The timeline at the Bush's website sez:
>
> <q http://www.bushbeans.com/aboutbushbrothers/timeline.php>
>
> 1969
>
> United States astronauts set foot on the moon, and the Woodstock music
> festival takes place in New York State. Another historic event takes place
> when Bush's decides to share the delicious flavor of their secret family
> recipe baked beans with the rest of the country by launching Bush's
> Original Baked Beans.
>
> </q>
>
>> At the time I started using Bush's and making this recipe, I was living
>> in the Cleveland area.
>
> Bush's is a good start.
>

Hmmm... I would have been in the 5th grade then. I don't think we had them
here then. I was thinking we got them here later. But I could be wrong.

"Stan Horwitz" > wrote in message
...
> In article <4r0zj.2689$4D2.541@trndny06>,
> "Julie Bove" > wrote:
>>
>> So how do you like yours? Out of a can? Out of a can but doctored?
>> Made
>> from scratch? With onions? Or without? Do you cook/bake them for a
>> long
>> time?
>
> I have eaten many servings of homemade baked beans, including up in New
> England and I still think Bush's vegetarian or home style varieties
> taste great. The trick to get them thick is to cook them very slowly
> over a low heat in order to allow some of the moisture to evaporate. The
> result is pretty thick and the flavor is as good as any bowl of home
> made baked beans I have ever eaten.

Ah... That's what I did wrong then. I just put them in the microwave. And
here I thought I had a quick meal!

> On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>
>> How do you like yours?

Another vote for doctored canned beans (Bush's). Now I have to try Wayne's
recipe for jazzing up Bush's.

Felice

On Tue, 04 Mar 2008 00:19:12 GMT, Wayne Boatwright
> fired up random neurons and synapses
to opine:

>On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>
>> How do you like yours?

<snippidy>

>Out of a can but doctored...
>
>
>* Exported from MasterCook *
>
> Special Baked Beans

<snippidy>

This has to be the absolute best scratch baked beans recipe I ever
tried:

@@@@@ Now You're Cooking! Export Format

Best Baked Beans

vegetables

2 pounds navy beans
12 bacon slices (about 8 ounces); cut into 1/2-inch pieces
5 - 6 cups water
1 1/3 cups chopped onion
1 cup ketchup
1/3 cup pure maple syrup (the real stuff)
3 tablespoons apple cider vinegar
3 tablespoons dry mustard
2 tablespoons mild-flavored (light) molasses
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup dark brown sugar
1 ham bone or 2 smoked ham hocks

The beans need to soak in water overnight, so start this recipe at
least a day ahead - two days ahead if the oven finish is a time
problem.

Place beans in large bowl. Add enough water to cover by 3 inches. Let
stand overnight. Drain beans; set aside.

Put beans in crockpot with ham bone or ham hocks and 5 - 6 cups water.
Let it cook all day on low.

Preheat oven to 350°F. Remove ham bone and discard. Cook bacon in
heavy large pot until slightly cooked. Add beans and all remaining
ingredients to pot. Bring to boil.

Transfer pot to oven. Bake uncovered until beans are tender and liquid
thickens, stirring occasionally, about 4 hours. (Can be made ahead.
Cover and chill. Bring beans to simmer before serving.)

Note: The beans will look very watery prior to putting them in the
oven. The liquid will largely boil off during baking.

Contributor: Tweaked from Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Julie Bove wrote:

>
> "Blinky the Shark" > wrote in message
> news
>> Wayne Boatwright wrote:
>>
>>> On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> 3.184...
>>>>
>>>>>
>>>>> Out of a can but doctored...
>>>>>
>>>>>
>>>>> * Exported from MasterCook *
>>>>>
>>>>> Special Baked Beans
>>>>>
>>>>> Recipe By :
>>>>> Serving Size : 6 Preparation Time :0:00
>>>>> Categories : Side dish Vegetables
>>>>>
>>>>> Amount Measure Ingredient -- Preparation Method
>>>>> -------- ------------ --------------------------------
>>>>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
>>>>> 1/2 Pound Bacon, diced
>>>>> 1 2-inch yellow onion, diced
>>>>> 3 Tablespoons Light brown sugar, packed
>>>>> 3 Tablespoons Tomato catsup
>>>>> 1 Teaspoon Coleman's dry mustard
>>>>> 1/2 Teaspoon French's yellow mustard
>>>>> 1/2 Teaspoon Worcestershire sauce
>>>>> 1/2 Teaspoon Tobasco sauce
>>>>> 1/2 Teaspoon Freshly ground black pepper
>>>>> 2 Tablespoons Bacon fat
>>>>> Reserved bean liquid
>>>>>
>>>>> Pour baked beans into colander and drain, reserving liquid. Turn
>>>>> beans into large mixing bowl. 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.
>>>>>
>>>>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
>>>>> until a crust forms on top. Serves six.
>>>>>
>>>>> May 11, 1985
>>>>>
>>>>>
>>>>>
>>>>> - - - - - - - - - - - - - - - - - -
>>>>> -
>>>>>
>>>>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
>>>>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
>>>>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
>>>>> Fat; 0 Other Carbohydrates.
>>>>
>>>> Oh the mustard! I do put that in mine. Forgot about it. I would have
>>>> to check the recipe, but I think I use dry mustard. Thanks! And
>>>> gee... I didn't recall that they had Bush's baked beans back that long
>>>> ago. I do remember them being a new item at the store but can't
>>>> remember exactly when that was. Could be they were in other areas
>>>> before they came here though.
>>
>> The timeline at the Bush's website sez:
>>
>> <q http://www.bushbeans.com/aboutbushbrothers/timeline.php>
>>
>> 1969
>>
>> United States astronauts set foot on the moon, and the Woodstock music
>> festival takes place in New York State. Another historic event takes place
>> when Bush's decides to share the delicious flavor of their secret family
>> recipe baked beans with the rest of the country by launching Bush's
>> Original Baked Beans.
>>
>> </q>
>>
>>> At the time I started using Bush's and making this recipe, I was living
>>> in the Cleveland area.
>>
>> Bush's is a good start.
>>
>
> Hmmm... I would have been in the 5th grade then. I don't think we had them
> here then. I was thinking we got them here later. But I could be wrong.

Well, it doesn't say that every grocery in every city in every state
carried them.

The timeline I linked to also gives the release years for other versions
of their baked beans. The one I pasted that entry for was the first.
Look at the linked page.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

In article <4r0zj.2689$4D2.541@trndny06>,
"Julie Bove" > wrote:

> How do you like yours?
>
> Daughter found a can of Bush's baked beans and begged me for some. She
> wasn't allergic so I bought them. They were okay. Just okay. Can't say I
> was thrilled. Too much runny sauce, a couple of big clumps of fatty bacon
> and overall a weird sweetness. Almost chemical in nature.

Did it contain HFCS? We don't get a lot of stuff with it here, but I
always notice it when we do. It tastes _very_ sweet and there's no
other flavour to the sweetness.

Miche

--
Electricians do it in three phases

In article >,
PeterLucas > wrote:

> "Julie Bove" > wrote in
> news:4r0zj.2689$4D2.541@trndny06:
>
> > How do you like yours?
> >
>
>
> Out of the can, heated up with bacon and eggs.
>
> My brand of choice is Watties.
>
> It's a Kiwi brans, but the Aussie stuff just doesn't have the same flavour.

I loooove Watties baked beans, but they don't love me -- probably the
thickener.

I've found Oak almost as good and without any unwanted side-effects.

Miche

--
Electricians do it in three phases

"Terry Pulliam Burd" > wrote in message
...
> On Tue, 04 Mar 2008 00:19:12 GMT, Wayne Boatwright
> > fired up random neurons and synapses
> to opine:
>
>>On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>>
>>> How do you like yours?
>
> <snippidy>
>
>>Out of a can but doctored...
>>
>>
>>* Exported from MasterCook *
>>
>> Special Baked Beans
>
> <snippidy>
>
> This has to be the absolute best scratch baked beans recipe I ever
> tried:
>
> @@@@@ Now You're Cooking! Export Format
>
> Best Baked Beans
>
> vegetables
>
> 2 pounds navy beans
> 12 bacon slices (about 8 ounces); cut into 1/2-inch pieces
> 5 - 6 cups water
> 1 1/3 cups chopped onion
> 1 cup ketchup
> 1/3 cup pure maple syrup (the real stuff)
> 3 tablespoons apple cider vinegar
> 3 tablespoons dry mustard
> 2 tablespoons mild-flavored (light) molasses
> 2 bay leaves
> 1 1/2 tablespoons finely chopped garlic
> 1 teaspoon salt
> 1 teaspoon ground pepper
> 1/2 cup dark brown sugar
> 1 ham bone or 2 smoked ham hocks
>
> The beans need to soak in water overnight, so start this recipe at
> least a day ahead - two days ahead if the oven finish is a time
> problem.
>
> Place beans in large bowl. Add enough water to cover by 3 inches. Let
> stand overnight. Drain beans; set aside.
>
> Put beans in crockpot with ham bone or ham hocks and 5 - 6 cups water.
> Let it cook all day on low.
>
> Preheat oven to 350°F. Remove ham bone and discard. Cook bacon in
> heavy large pot until slightly cooked. Add beans and all remaining
> ingredients to pot. Bring to boil.
>
> Transfer pot to oven. Bake uncovered until beans are tender and liquid
> thickens, stirring occasionally, about 4 hours. (Can be made ahead.
> Cover and chill. Bring beans to simmer before serving.)
>
> Note: The beans will look very watery prior to putting them in the
> oven. The liquid will largely boil off during baking.
>
> Contributor: Tweaked from Bon Appetit
>
> Yield: 12 servings

Sounds good!

"Miche" > wrote in message
...
> In article <4r0zj.2689$4D2.541@trndny06>,
> "Julie Bove" > wrote:
>
>> How do you like yours?
>>
>> Daughter found a can of Bush's baked beans and begged me for some. She
>> wasn't allergic so I bought them. They were okay. Just okay. Can't say
>> I
>> was thrilled. Too much runny sauce, a couple of big clumps of fatty
>> bacon
>> and overall a weird sweetness. Almost chemical in nature.
>
> Did it contain HFCS? We don't get a lot of stuff with it here, but I
> always notice it when we do. It tastes _very_ sweet and there's no
> other flavour to the sweetness.

I don't remember. I generally don't buy stuff with that in it but I might
have made an exception. I bought it a couple of weeks ago.

"Stan Horwitz" > wrote in message
...
> In article <4r0zj.2689$4D2.541@trndny06>,
> "Julie Bove" > wrote:
>>
>> So how do you like yours? Out of a can? Out of a can but doctored?
>> Made
>> from scratch? With onions? Or without? Do you cook/bake them for a
>> long
>> time?
>
> I have eaten many servings of homemade baked beans, including up in New
> England and I still think Bush's vegetarian or home style varieties
> taste great. The trick to get them thick is to cook them very slowly
> over a low heat in order to allow some of the moisture to evaporate. The
> result is pretty thick and the flavor is as good as any bowl of home
> made baked beans I have ever eaten.

I agree that I like them thickened. I like Bush's country style. They are
a sweeter recipe. If I am doing brisket or ribs in the oven on slow cook, I
add a pot of Bush's to cook down. I like any baked beans as a thick almost
paste like texture. Even the country style needs some hot sauce or some
diced chili peppers. I like the combo of sweet and hot. When fixing for a
group, I do not add the hot, but put the hot sauce next to the beans when
serving.

DP

Dale P wrote:

> "Stan Horwitz" > wrote in message
> ...
>> In article <4r0zj.2689$4D2.541@trndny06>,
>> "Julie Bove" > wrote:
>>>
>>> So how do you like yours? Out of a can? Out of a can but doctored?
>>> Made
>>> from scratch? With onions? Or without? Do you cook/bake them for a
>>> long
>>> time?
>>
>> I have eaten many servings of homemade baked beans, including up in New
>> England and I still think Bush's vegetarian or home style varieties
>> taste great. The trick to get them thick is to cook them very slowly
>> over a low heat in order to allow some of the moisture to evaporate. The
>> result is pretty thick and the flavor is as good as any bowl of home
>> made baked beans I have ever eaten.
>
> I agree that I like them thickened. I like Bush's country style. They are

Introduced into Bush's in 2001, much later than their first baked beans (
which came along in 1969). Since we were talking about dates earlier.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

One time on Usenet, "Felice" > said:
>
> > On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
> >
> >> How do you like yours?
>
> Another vote for doctored canned beans (Bush's). Now I have to try Wayne's
> recipe for jazzing up Bush's.

I also doctor up canned beans. Not Bush's though -- I grew up on B&M
and Van Camp's. I add mustard, brown sugar, bacon, and onion, then
bake on low for a couple of hours...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "Felice" > said:
>>
>> > On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>> >
>> >> How do you like yours?
>>
>> Another vote for doctored canned beans (Bush's). Now I have to try
>> Wayne's
>> recipe for jazzing up Bush's.
>
> I also doctor up canned beans. Not Bush's though -- I grew up on B&M
> and Van Camp's. I add mustard, brown sugar, bacon, and onion, then
> bake on low for a couple of hours...

Those are what we always had.

Little wrote on Tue, 04 Mar 2008 07:08:21 GMT:

LM> One time on Usenet, "Felice" > said:
??>>
??>>> On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
??>>>
??>>>> How do you like yours?
??>>
??>> Another vote for doctored canned beans (Bush's). Now I
??>> have to try Wayne's recipe for jazzing up Bush's.

LM> I also doctor up canned beans. Not Bush's though -- I grew
LM> up on B&M and Van Camp's. I add mustard, brown sugar,
LM> bacon, and onion, then bake on low for a couple of hours...

I've been eating Bush's vegetarian beans for more years than I
can remember and my invariable modification is quite simple: 1/4
tsp dried English mustard and a dash of Worcestershire Sauce to
a standard can. I've tried variations on this but always return
and I like baked beans. Other makers' beans are not as
satisfactory, IMHO.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:jPbzj.14042$ES.3722@trnddc05...
> Little wrote on Tue, 04 Mar 2008 07:08:21 GMT:
>
> LM> One time on Usenet, "Felice" > said:
> ??>>
> ??>>> On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
> ??>>>
> ??>>>> How do you like yours?
> ??>>
> ??>> Another vote for doctored canned beans (Bush's). Now I
> ??>> have to try Wayne's recipe for jazzing up Bush's.
>
> LM> I also doctor up canned beans. Not Bush's though -- I grew
> LM> up on B&M and Van Camp's. I add mustard, brown sugar,
> LM> bacon, and onion, then bake on low for a couple of hours...
>
> I've been eating Bush's vegetarian beans for more years than I can
> remember and my invariable modification is quite simple: 1/4 tsp dried
> English mustard and a dash of Worcestershire Sauce to a standard can. I've
> tried variations on this but always return and I like baked beans. Other
> makers' beans are not as satisfactory, IMHO.

Thanks!

My mom always made baked beans out of left over white beans from the
day before. She added chopped onion, a bit of mustard and a fair
amount of sugar. And yes, her beans were sweet and there were NEVER
any left over. She also added tomato ketchup of bottled barbeque
sauce. All this was placed in a pan with a couple of slices of bacon
on top and slid into the oven to bake perhaps 30-45 minutes for the
onion and bacon to cook. The oven temperature was probably 350-375
degrees.

As I said, there was never any left over baked beans at our house and
we dearly loved them. I guess it's what you are brought up on as a
kid that you so fondly remember. Everybody still talks about momma's
baked beans and how good they were.

Big John's Beans & Fixin' are a decent substitute. Decent, but not as
good as her homemade version.

On Mar 3, 6:09*pm, "Julie Bove" > wrote:
> How do you like yours?
>
> Daughter found a can of Bush's baked beans and begged me for some. *She
> wasn't allergic so I bought them. *They were okay. *Just okay. *Can't say I
> was thrilled. *Too much runny sauce, a couple of big clumps of fatty bacon
> and overall a weird sweetness. *Almost chemical in nature.
>
> When I was growing up, it was common for my mom and other moms to take
> canned Pork and Beans or worse yet, canned Baked Beans and doctor them up to
> make what they called Baked Beans. *This is what I knew as baked beans.
>
> When I moved to Cape Cod, I learned to make them from scratch with dried
> beans, but the recipe called for a whole peeled onion that was merely added
> to the pot and removed before serving. *I love onions and to me the more the
> better. *A favorite meal of mine was cold baked beans on a piece of bread
> with plenty of raw onions on top.
>
> Because I've had to cut back on carbs, I rarely eat baked beans these days,
> but I did find a yummy recipe that I make maybe once or twice a year. *It
> starts with a huge mess of chopped, caramelized onions. *This provides a
> good, natural sweetness. *I do add a touch of molasses and a small amount of
> Splenda if I feel it need more sweetness. *I also add a lot of ketchup (the
> One Carb kind). *I use small white beans (navy or pea), plenty of black
> pepper and some cooked, chopped and drained bacon because my family loves
> bacon in their beans. *My mom used to lay the bacon across the top of the
> casserole but to me this is weird.
>
> I make my beans in a large crockpot (after first boiling then cooking the
> beans until tender on the stove) and they cook in the crockpot for at least
> a full day. *The recipe I was given was a loose one (done to taste) and this
> is how I make them. *By the time they are done, the remaining sauce is thick
> and dark and sweet. *The onions just sort of melt into the mix. *And they
> are sooo good!
>
> So how do you like yours? *Out of a can? *Out of a can but doctored? *Made
> from scratch? *With onions? *Or without? *Do you cook/bake them for a long
> time?

I love Bush's regular baked beans - but I doctor them up. First, I
drain most of the juice. Then I add brown sugar, catsup (not very
much), yellow mustard, a little Worcestershire sauce, finely diced
onion and sweet pickle relish (drained). Then I let them cook on top
othe stove for at least a half hour at a low temp, or in the oven at
about 350. They are really good this way.

N.

On Mon 03 Mar 2008 08:31:18p, Felice told us...

>
>> On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>>
>>> How do you like yours?
>
> Another vote for doctored canned beans (Bush's). Now I have to try
Wayne's
> recipe for jazzing up Bush's.
>
> Felice
>
>

I hope you enjoy it, Felice. I made up that combo years ago and always
make it the same way.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 03(III)/04(IV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 5dys 13hrs 30mins
-------------------------------------------
Cats must lick all the glue off of all
of the envelopes.
-------------------------------------------

"itsjoannotjoann" > wrote in message
...
> My mom always made baked beans out of left over white beans from the
> day before. She added chopped onion, a bit of mustard and a fair
> amount of sugar. And yes, her beans were sweet and there were NEVER
> any left over. She also added tomato ketchup of bottled barbeque
> sauce. All this was placed in a pan with a couple of slices of bacon
> on top and slid into the oven to bake perhaps 30-45 minutes for the
> onion and bacon to cook. The oven temperature was probably 350-375
> degrees.
>
> As I said, there was never any left over baked beans at our house and
> we dearly loved them. I guess it's what you are brought up on as a
> kid that you so fondly remember. Everybody still talks about momma's
> baked beans and how good they were.
>
> Big John's Beans & Fixin' are a decent substitute. Decent, but not as
> good as her homemade version.

I had forgotten about Big John's. I didn't know they were still making
them. Thanks!

"Nancy2" > wrote in message
...

I love Bush's regular baked beans - but I doctor them up. First, I
drain most of the juice. Then I add brown sugar, catsup (not very
much), yellow mustard, a little Worcestershire sauce, finely diced
onion and sweet pickle relish (drained). Then I let them cook on top
othe stove for at least a half hour at a low temp, or in the oven at
about 350. They are really good this way.

Pickle relish? Interesting.

On Mon, 03 Mar 2008 17:02:54 -0800, Blinky the Shark
> wrote:

>Wayne Boatwright wrote:
>>>>
>>>> Out of a can but doctored...
>>>>
>> At the time I started using Bush's and making this recipe, I was living
>> in the Cleveland area.
>
>Bush's is a good start.

for a really quick side dish, bush's (usually onion) with some
dehydrated onions and dijon mustard added, just heated on the stove.
maybe ketchup at the table. the onions rehydrate sufficiently and
give a faint crunch.

your pal,
blake

"Julie Bove" > wrote:
>
> How do you like yours?

I like them the way I had them when I was a child. It seems to work
like that as a general principle for all sorts of foods

> Daughter found a can of Bush's baked beans and begged me for some ...

I grew up with a regional brand named "Grandma Browns" available in
some parts of the northeast. Available at least throughout NYS as
I've
seen them in Buffalo and Long Island.

> When I moved to Cape Cod, I learned to make them from scratch with dried
> beans ...

I've tried various recipes in the crock pot. It came as no surprise
that
the more it came out like the type I had as a child the better I liked
them

> Because I've had to cut back on carbs, I rarely eat baked beans these days ...

I prefer beans less sweet, but they do end up more starchy. The brand
I grew up with is cooked to the point where the skins have started to
break down and the matrix from inside the beans acts as a matrix of
the total recipe. Maybe one third of the way to the paste form of
refried beans. I don't think the total carbs is any lower but the
glycemic
load seems lower. And being thicker it's easier to take a small
portion.

> So how do you like yours? Out of a can? Out of a can but doctored? Made
> from scratch? With onions? Or without? Do you cook/bake them for a long
> time?

Canned I like "Grandma Browns" when I can find it. When I visit my
parents I'll stop at a grocery for some cans. Doctored by baking in a
casserole dish with extra onions is nice.

Scratch I like a recipe with less sugar and much longer cooking time
to make them thicker and starchier. Some sweetening from carrot is
nice. Lots of onion. Powdered mustard, a dash of powdered ginger,
maybe some liquid smoke.

On Tue, 04 Mar 2008 18:58:10 GMT, blake murphy >
wrote:

>On Mon, 03 Mar 2008 17:02:54 -0800, Blinky the Shark
> wrote:
>
>>Wayne Boatwright wrote:
>>>>>
>>>>> Out of a can but doctored...
>>>>>
>>> At the time I started using Bush's and making this recipe, I was living
>>> in the Cleveland area.
>>
>>Bush's is a good start.
>
>for a really quick side dish, bush's (usually onion) with some
>dehydrated onions and dijon mustard added, just heated on the stove.
>maybe ketchup at the table. the onions rehydrate sufficiently and
>give a faint crunch.
>
>your pal,
>blake
>
When I first left the nest that would have been a meal, not a side.
<g> A couple cans of cheapo beans and a package of garbage hot dogs
and you had a dinner party going!!!

Those days were fun, but I don't miss the food.

Lou

"Julie Bove" > wrote in message
news:4r0zj.2689$4D2.541@trndny06...
> How do you like yours?
>

query for the "hard rock cafe baked beans", yes, i gag when i have to use
that name but they're the house goto. but, they do require some pulled pork.
i use black beans that i've pressure cooked. i control the contents.

joe

Terry Pulliam Burd wrote:

> On Tue, 04 Mar 2008 00:19:12 GMT, Wayne Boatwright
> > fired up random neurons and synapses
> to opine:
>
> >On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
>
> >> How do you like yours?
>
> <snippidy>
>
> >Out of a can but doctored...
>
> >* Exported from MasterCook *
>
> > * * * * * * * * * * * * * Special Baked Beans
>
> <snippidy>
>
> This has to be the absolute best scratch baked beans recipe I ever
> tried:
>
> @@@@@ Now You're Cooking! Export Format
>
> Best Baked Beans
>
> vegetables
>
> 2 pounds navy beans
> 12 bacon slices (about 8 ounces); cut into 1/2-inch pieces
> 5 - 6 cups water
> 1 1/3 cups chopped onion
> 1 cup ketchup
> 1/3 cup pure maple syrup (the real stuff)
> 3 tablespoons apple cider vinegar
> 3 tablespoons dry mustard
> 2 tablespoons mild-flavored (light) molasses
> 2 bay leaves
> 1 1/2 tablespoons finely chopped garlic
> 1 teaspoon salt
> 1 teaspoon ground pepper
> 1/2 cup dark brown sugar
> 1 *ham bone or 2 smoked ham hocks
>
> The beans need to soak in water overnight, so start this recipe at
> least a day ahead - two days ahead if the oven finish is a time
> problem.
>
> Place beans in large bowl. Add enough water to cover by 3 inches. Let
> stand overnight. Drain beans; set aside.
>
> Put beans in crockpot with ham bone or ham hocks and 5 - 6 cups water.
> Let it cook all day on low.
>
> Preheat oven to 350°F. Remove ham bone and discard. Cook bacon in
> heavy large pot until slightly cooked. Add beans and all remaining
> ingredients to pot. Bring to boil.
>
> Transfer pot to oven. Bake uncovered until beans are tender and liquid
> thickens, stirring occasionally, about 4 hours. (Can be made ahead.
> Cover and chill. Bring beans to simmer before serving.)
>
> Note: The beans will look very watery prior to putting them in the
> oven. The liquid will largely boil off during baking.
>
> Contributor: *Tweaked from Bon Appetit
>
> Yield: 12 servings


This is roughly similar to the beans I make. I'll brown the onion,
garlic, and the jalapenos or bell pepper that I add prior to adding
them to the beans. I also like to throw in some sriracha and a cup or
so of Guinness or other dark beer...bourbon is also a good addition.

I just started making my own home - made baked beans this past summer,
I make a lot of sides for cookouts and potlucks and such. The beans
ALWAYS get snarfed right down, nothing is left of them...and for a big
"do" I'll make like two big baking dishes of them.

"Greg, could you PLEASE make those baked beans again..." goes their
plaintive cry, lol...

The gang I cook for has some vegans, I'll usually make a vegan version
for them, and for the carnivores I'll add some Eye - talian or Polski
sausage (or bacon). Brown the sausage first...


--
Best
Greg

cyberBUSH beats:


> "Blinky the Shark" > wrote> Bush's is a good start.
>
> I don't need more crap in my baked beans than Bush's
> already puts in there.


They should suit you just *splendidly* then, luvvie...


--
Best
Breg

itsjoannotjoann wrote:

> My mom always made baked beans out of left over white beans from the
> day before. *She added chopped onion, a bit of mustard and a fair
> amount of sugar. *And yes, her beans were sweet and there were NEVER
> any left over. *She also added tomato ketchup of bottled barbeque
> sauce. *All this was placed in a pan with a couple of slices of bacon
> on top and slid into the oven to bake perhaps 30-45 minutes for the
> onion and bacon to cook. *The oven temperature was probably 350-375
> degrees.


Try putting some adding some pineapple rings on top of the beans, it's
a nice variation...the pineapple comes out all super - sweet and
caramelized...it's a tasty touch.

>
> As I said, there was never any left over baked beans at our house and
> we dearly loved them. *I guess it's what you are brought up on as a
> kid that you so fondly remember. *Everybody still talks about momma's
> baked beans and how good they were.
>
> Big John's Beans & Fixin' are a decent substitute. *Decent, but not as
> good as her homemade version.


You bet. As I mentioned above, home - made baked beans are ambrosial,
there are never any left. It' the most popular side dish I make by
far, and I make very good tater salad, coleslaw, peanut noodles, and
the like (all from scratch)...


--
Best
Greg

On 2008-03-04, Gregory Morrow > wrote:
> cyberBUSH beats:
>
>
>> "Blinky the Shark" > wrote> Bush's is a good start.
>>
>> I don't need more crap in my baked beans than Bush's
>> already puts in there.
>
>
> They should suit you just *splendidly* then, luvvie...

Give me even more crap in my beans!

Notbob's Van Camps Pork n' Beans Mod

big ol' can of VC pork n' beans thrown in cast iron skillet. Better if cooked over
open campfire.

Plus:

1/2 cube butter
4-6 ozs bacon grease
1 wht onion chopped
1-2 cloves garlic
2-3 heaping Ts of brn sugar
1 T of blackstrap mollasses
S&P tt

method:
bacon grease in skillet
saute onions n' garlic
add beans
add all other stuff
simmer till 2-3 episodes of Law & Order are over or 2 lrg oak
logs burn down.
(add water as necessary)

If still conscious after that six-pak of Drake's IPA, consume!

Back in my youger days, I conned two giggling young things back to my lair.
Before what looked like a promising night of fantasy frolic, my young dears
discovered my fresh pan of NBVCPBM and went crazy. After dogging the whole
batch and fagging out, they begged off. Never did know if it was my less
than winning personality or my batch O beans that killed the night. Oh,
well. I still can dupe the beans.

nb