On Thu, 24 May 2018 04:17:59 -0700, "Julie Bove"
> wrote:

>
>"Cheri" > wrote in message
>news
>> "Nancy2" > wrote in message
>> ...
>>> US Janet, to Bush's Original baked beans, I add: yellow mustard, ketchup,
>>> Worcestershire sauce, brown
>>> sugar, diced onion and a little sweet pickle relish. I don't
>>> measure...just eyeball it. When left to
>>> simmer or bake in a low-temp oven for at least a half hour but preferably
>>> longer, the result is SO good!
>>> And even better warmed up as "leftovers."
>>>
>>> N.
>>
>>
>> I like it cold on sandwiches too.
>
>I love cold baked bean sandwiches. White bread, butter and chopped raw
>onions. But I can't understand why someone would buy baked beans then Dr.
>them up. I either eat them as they come from the can or I make my own. I
>prefer my own. No real recipe. I do them to taste.

Much quicker than dried beans, plus canned are perfectly cooked. I no
longer bother with dried beans, every kind of bean is available
canned, and when purchased in the larger cans actually costs less than
dried. Lately I've looked at dried beans and their prices are a
shocker, a pound of baby limas were $2.39. The only dried legumes I
buy are peas for pea soup... whole dried peas make a superior soup to
split peas when I can find them... yellow peas make a fine soup too,
add a few ham hocks, much better than bacon.
I doctor canned baked beans all the time, one of my favorites is to
fry a couple thick slabs of bologna and pour in a can of baked beans
to heat and reduce some liquid... hobo steak n' beans.
And I often use an assortment of canned beans to prepare a 3-4-5 bean
salad... a whole lot quicker than cooking several kinds of dried
beans.