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"