whatever, they are all baked beans, call yours something else, but molasses
is definitely NOT requred for a good pan of beans,

Lee
"sf" > wrote in message
news
> On Thu, 5 May 2011 11:48:23 -0500, "Storrmmee"
> > wrote:
>
>> 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
>
> Long and slow makes them "baked beans"? So you're thinking like one
> of those barbecue fanatics? No way! Sure it's always cooked slow,
> but always there's molasses in there too. I've never eaten any "baked
> bean" that didn't have molasses. Sure, I've baked beans and not used
> molasses, but I don't call them *baked beans*. Get real. Those beans
> have other names and cassoulet is one of them.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.