Julie,

What kind of beans did you use. I always use cannoli beans and they are
not bad and are low on the glycemic index.


"Julie Bove" > wrote in message
news:8Jgye.20758$Fn4.13026@trnddc06...
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>
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> "Vicki Beausoleil" > wrote in message
> ...
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>> If your beans are too watery then remove some, mash them, mix back in
>> and cook a bit more. Natural thickener.
>>
>> Here's what I do. I never use a recipe, but this is the method.
>
> <snip>
>
> I made my beans last night/today and they came out great! I pretty much
> followed your recipe. I did use 2 pounds of beans and added not quite a
> pound of bacon. I cut the bacon in tiny pieces, fried it till crisp and
> then used the bacon grease to caramelize the onions before I added them.
> I
> drained most of the grease from the bacon and onions before adding them.
> I
> only used about 1/2 cup of molasses for the whole recipe. I did add 6
> packets of Splenda for additional sweetness. I think the molasses is
> essential though for the dark color and also the flavor. I could not use
> any of the other browning things I might have used in the past because
> they
> contain things my daughter can't eat.
>
> I put everything in the crockpot around midnight last night and left them
> to
> cook on low. The beans tasted wonderful this morning and were beginning
> to
> brown nicely around the edges. They've now been cooking for about 13
> hours.
> They are getting more brown and taste even better. I figure that by
> dinner
> they will be to die for! I have a vent in my kitchen and the baked bean
> scent is wafting through the neighborhood. Smells divine! But it's
> making
> me want to eat them.
>
> I will have to try to restrain myself come dinner time. Last night, my
> daughter and I made some gluten free, egg free, soy free, dairy free
> chocolate brownies. We used a very thin chocolate glaze on top and also
> some acceptable chocolate sprinkles. Not all of them would fit on the
> serving plate. She and I kept going back and sampling the ones left in
> the
> pan. Okay for her maybe, but not something I should be doing! I did cut
> them into tiny pieces so it wasn't too much damage. But they sure were
> good!
>
> I also made some sugar free Jell-O in a flag mold. I used a mix of cherry
> and raspberry and added those canned, tart pie cherries. I drained them
> very well and mixed with Splenda. Tastes just like cherry pie!
>
> --
> See my webpage:
> http://mysite.verizon.net/juliebove/index.htm
>
>