Kate Connally wrote:

> Barry wrote:
>
>> Luck's brand of canned beans has a lot of paste in them. (on top
>> especially)
>>
>> Besides this, I consider them a little to salty.
>>
>> Thanks
>>
>> Barry
>
>
> As far as I am concerned there is none. They're all too
> mushy although some are not quite as mushy as others.
> And the cans are usually all sauce which is not very good
> and needs doctoring up. Not that hard to make your own
> beans. Takes a lot of time, though, but not difficult
> at all.
>
> Here's my favorite recipe:
>
> BOSTON BAKED BEANS
>
> 1 lb. Great Northern beans
> 2 t. prepared mustard
> pepper to taste
> 1 T. salt
> onion powder to taste (or fresh, chopped onions to taste)
> 1/4 c. brown sugar
> 1/4 c. molasses
> 2 T. vinegar
> gr. cinnamon to taste (1/2-1 t., perhaps)
> gr. cloves to taste (1/4-1/2 t., perhaps)
> dash Worcestershire sauce
> thick-sliced bacon (get good stuff at the deli counter, not that
> pathetic pre-packaged stuff)
>
> Soak beans overnight in cold water (in refrigerator if house is warm).
> Change water and put in large pot and bring to boil. Simmer until skins
> wrinkle when you blow on them. Add remaining ingredients except bacon.
> Put in large casserole. Bake at 250F for 6-8 hours. Do not cover. If
> liquid gets too low add water. It’s good if they get a little dry on
> top and the sugar caramelizes. It gives it a good flavor. Stir this
> back in every so often. During the last half hour raise temperature to
> 350F and put bacon pieces on top. Cook until bacon is crisp and brown.
>
> Kate

I was assuming he meant "baked" beans. There are other
good plain canned beans like black beans, black-eyed peas,
etc.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?