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"