B
Bunny McElwee
Guest
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"
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"