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! -- Bunny McElwee President, Lowcountry Miata Club www.lowcountrymiataclub.net 1991 Mariner Blue with Red & White Stripes "BlueFlash"