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Soupy Baked Beans - Best way to thicken??
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Soupy Baked Beans - Best way to thicken??
On 11 Mar 2004 08:57:33 -0800,
(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
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Soupy Baked Beans - Best way to thicken??