totally disagree, the swetness factor is only one type of baked beans, my
mom makes several varieties, one sweet, one with no meat or sweet, only
beans, sage and onions, and a kind i am drawing a blank on atm... the
"baked" part to me is the slowness of the cook, Lee


"sf" > wrote in message
news
> On Wed, 4 May 2011 09:02:07 +0100, "Ophelia" >
> wrote:
>
>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>> canellini beans (including the water in the can), fresh herbs: parsley,
>> sage and lemon thyme and a good glug of white wine.
>
> I wouldn't call those "baked" beans, even if you did cook them in the
> oven. The term "Baked beans" in the USA connotes an addition of
> molasses and neither way would be considered a candidate for refried
> beans in my kitchen.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.