Soupy Baked Beans - Best way to thicken??



after draining some of the liquid off, I would at least add
some bbq sauce..maybe some bacon (cooked) skis the limit on
what else u could add.. gr pepper, onion come to mind..I
would sauté them first..soften them up..

--
Laura

GAYLAN FOR PRESIDENT

I am a proud member of the bloodletting aspartame silicone
implants gluten dairy mercury amalgam lyme antibiotic incest
multiple sclerosis fiboromylagia vaccination reunion
committee and survivors group. <troll
trap>

"Bunny McElwee" <[email protected]> wrote in
message news:[email protected]...
> 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"
 
after draining some of the liquid off, I would at least add
some bbq sauce..maybe some bacon (cooked) skis the limit on
what else u could add.. gr pepper, onion come to mind..I
would sauté them first..soften them up..

--
Laura

GAYLAN FOR PRESIDENT

I am a proud member of the bloodletting aspartame silicone
implants gluten dairy mercury amalgam lyme antibiotic incest
multiple sclerosis fiboromylagia vaccination reunion
committee and survivors group. <troll
trap>

"Bunny McElwee" <[email protected]> wrote in
message news:[email protected]...
> 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"
 
I make baked beans for 20 about three times a month. I
favor the long slow oven method for thickening. In addition
to the molasses/mustard/Tabasco/onion/bacon stuff, I add a
can (or 2) of pineapple tidbits (chunks are too big). Lynn
from Fargo
 
I make baked beans for 20 about three times a month. I
favor the long slow oven method for thickening. In addition
to the molasses/mustard/Tabasco/onion/bacon stuff, I add a
can (or 2) of pineapple tidbits (chunks are too big). Lynn
from Fargo
 
On 11 Mar 2004 08:57:33 -0800, [email protected] (Lynn
Gifford) wrote:

> I make baked beans for 20 about three times a month. I
> favor the long slow oven method for thickening. In
> addition to the molasses/mustard/Tabasco/onion/bacon
> stuff, I add a can (or 2) of pineapple tidbits (chunks
> are too big). Lynn from Fargo

Long & slow is the perfect method for "from scratch"... we
were talking about canned beans.

Practice safe eating - always use condiments
 
On 11 Mar 2004 08:57:33 -0800, [email protected] (Lynn
Gifford) wrote:

> I make baked beans for 20 about three times a month. I
> favor the long slow oven method for thickening. In
> addition to the molasses/mustard/Tabasco/onion/bacon
> stuff, I add a can (or 2) of pineapple tidbits (chunks
> are too big). Lynn from Fargo

Long & slow is the perfect method for "from scratch"... we
were talking about canned beans.

Practice safe eating - always use condiments
 
>after draining some of the liquid off, I would at least add
>some bbq sauce..maybe some bacon (cooked) skis the limit on
>what else u could add.. gr pepper, onion come to mind..I
>would sauté them first..soften them up..
>
>Laura

All that precipitated due to watery canned beans... why
not simply cook up a big ol batch from scratch... and
it's *sky's*, not "skis"... or are you talking Polacks
with limits.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."
 
[email protected] (jmameigh msnglestl) wrote in news:11565-40515955-206
@storefull-3178.bay.webtv.net:

> This is the best reply I have read yet !!!!! Good job !
> Similar to my Mom's baked bean recipe using Grandma
> Brown's baked beans and I have continued to make them this
> way also. This site is very entertaining, if I must say
> so, even tho there are very few actual recipes on it.
> (smile) Hope it continues. Judy
>
>

Thanks, Judy. It's my favorite!

Over time there are actually a lot of recipes posted here,
but it's the "conversation" and camaraderie that most
people stay for.

Wayne
 
PENMART01 wrote:
>>"Bunny McElwee"
>>
>> 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
>
>
> Nothing to add... evaporate some of the water, a five
> minute boil in a wide pan, will reduce to a perfect
> consistancy.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
> UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
> would be devoid of all meaning were it without
> tribulation."
>

Sheldon's right. Just boil 'em down a little. You can also
put them in a lasagna pan and bake them uncovered to
evaporate some of the moisture if you're afraid you will
burn them on the stove.

Bob
 
sf <[email protected]> wrote in message news:<[email protected]>...
> On 11 Mar 2004 08:57:33 -0800, [email protected] (Lynn
> Gifford) wrote:
>
> > I make baked beans for 20 about three times a month. I
> > favor the long slow oven method for thickening. In
> > addition to the molasses/mustard/Tabasco/onion/bacon
> > stuff, I add a can (or 2) of pineapple tidbits (chunks
> > are too big). Lynn from Fargo
>
> Long & slow is the perfect method for "from scratch"... we
> were talking about canned beans.
====================================
So was I. Lynn from Fargo (The longer you cook 'em the
thicker they get.)
 
On 12 Mar 2004 11:45:24 -0800, [email protected] (Lynn
Gifford) wrote:

> sf <[email protected]> wrote in message
> news:<[email protected]>...
> > On 11 Mar 2004 08:57:33 -0800, [email protected] (Lynn
> > Gifford) wrote:
> >
> > > I make baked beans for 20 about three times a month.
> > > I favor the long slow oven method for thickening. In
> > > addition to the molasses/mustard/Tabasco/onion/bacon
> > > stuff, I add a can (or 2) of pineapple tidbits
> > > (chunks are too big). Lynn from Fargo
> >
> > Long & slow is the perfect method for "from scratch"...
> > we were talking about canned beans.
> ====================================
> So was I.

I stand corrected.

Practice safe eating - always use condiments
 
sf <[email protected]> wrote:
> On 11 Mar 2004 08:57:33 -0800, [email protected] (Lynn
> Gifford) wrote:

>> I make baked beans for 20 about three times a month. I
>> favor the long slow oven method for thickening. In
>> addition to the molasses/mustard/Tabasco/onion/bacon
>> stuff, I add a can (or 2) of pineapple tidbits (chunks
>> are too big). Lynn from Fargo

> Long & slow is the perfect method for "from scratch"... we
> were talking about canned beans.

The same still applied to canned baked beans.
 
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