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