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Soupy Baked Beans - Best way to thicken??
I am in charge of bringing baked beans to a gathering this weekend. its
for a Car Club. The club purchased a large can of beans (117 oz. Original Bush's Baked Beans) for me to prepare. I've made baked beans in the past a few times, and when using canned beans, it always seems as though they turn out too soupy. I like to add things like mustard, brown sugar, molasses and sometimes I've even added honey. All of these items seem to contribute to the soupiness of the beans. What is the best way to thicken the "gravy" produced when using canned beans and adding agents that seem to loosen the juice even further, such as sugar and honey/molasses? Flour? Cornstarch? Whats the best method for introducing the thickening agent into the beans and when? Thanks for any and all help! -- Bunny McElwee President, Lowcountry Miata Club www.lowcountrymiataclub.net 1991 Mariner Blue with Red & White Stripes "BlueFlash" |
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Soupy Baked Beans - Best way to thicken??
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Soupy Baked Beans - Best way to thicken??
sf > wrote in message >. ..
> On 11 Mar 2004 08:57:33 -0800, (Lynn > Gifford) wrote: > > > I make baked beans for 20 about three times a month. > > I favor the long slow oven method for thickening. > > In addition to the molasses/mustard/Tabasco/onion/bacon stuff, > > I add a can (or 2) of pineapple tidbits (chunks are too big). > > Lynn from Fargo > > Long & slow is the perfect method for "from scratch"... > we were talking about canned beans. ==================================== So was I. Lynn from Fargo (The longer you cook 'em the thicker they get.) |
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Soupy Baked Beans - Best way to thicken??
PENMART01 wrote:
>>"Bunny McElwee" >> >> I am in charge of bringing baked beans to a gathering this weekend. its >>for a Car Club. The club purchased a large can of beans (117 oz. Original >>Bush's Baked Beans) for me to prepare. I've made baked beans in the past a >>few times, and when using canned beans, it always seems as though they turn >>out too soupy. I like to add things like mustard, brown sugar, molasses and >>sometimes I've even added honey. All of these items seem to contribute to >>the soupiness of the beans. What is the best way to thicken the "gravy" >>produced when using canned beans and adding agents that seem to loosen the >>juice even further, such as sugar and honey/molasses? Flour? Cornstarch? >>Whats the best method for introducing the thickening agent into the beans >>and when? Thanks for any and all help! >> >>Bunny > > > Nothing to add... evaporate some of the water, a five minute boil in a wide > pan, will reduce to a perfect consistancy. > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > Sheldon's right. Just boil 'em down a little. You can also put them in a lasagna pan and bake them uncovered to evaporate some of the moisture if you're afraid you will burn them on the stove. Bob |
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Soupy Baked Beans - Best way to thicken??
PENMART01 wrote:
>>"Bunny McElwee" >> >> I am in charge of bringing baked beans to a gathering this weekend. its >>for a Car Club. The club purchased a large can of beans (117 oz. Original >>Bush's Baked Beans) for me to prepare. I've made baked beans in the past a >>few times, and when using canned beans, it always seems as though they turn >>out too soupy. I like to add things like mustard, brown sugar, molasses and >>sometimes I've even added honey. All of these items seem to contribute to >>the soupiness of the beans. What is the best way to thicken the "gravy" >>produced when using canned beans and adding agents that seem to loosen the >>juice even further, such as sugar and honey/molasses? Flour? Cornstarch? >>Whats the best method for introducing the thickening agent into the beans >>and when? Thanks for any and all help! >> >>Bunny > > > Nothing to add... evaporate some of the water, a five minute boil in a wide > pan, will reduce to a perfect consistancy. > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > Sheldon's right. Just boil 'em down a little. You can also put them in a lasagna pan and bake them uncovered to evaporate some of the moisture if you're afraid you will burn them on the stove. Bob |
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Soupy Baked Beans - Best way to thicken??
On 12 Mar 2004 11:45:24 -0800, (Lynn
Gifford) wrote: > sf > wrote in message >. .. > > On 11 Mar 2004 08:57:33 -0800, (Lynn > > Gifford) wrote: > > > > > I make baked beans for 20 about three times a month. > > > I favor the long slow oven method for thickening. > > > In addition to the molasses/mustard/Tabasco/onion/bacon stuff, > > > I add a can (or 2) of pineapple tidbits (chunks are too big). > > > Lynn from Fargo > > > > Long & slow is the perfect method for "from scratch"... > > we were talking about canned beans. > ==================================== > So was I. I stand corrected. Practice safe eating - always use condiments |
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Soupy Baked Beans - Best way to thicken??
sf > wrote:
> On 11 Mar 2004 08:57:33 -0800, (Lynn > Gifford) wrote: >> I make baked beans for 20 about three times a month. >> I favor the long slow oven method for thickening. >> In addition to the molasses/mustard/Tabasco/onion/bacon stuff, >> I add a can (or 2) of pineapple tidbits (chunks are too big). >> Lynn from Fargo > Long & slow is the perfect method for "from scratch"... > we were talking about canned beans. The same still applied to canned baked beans. |
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Soupy Baked Beans - Best way to thicken??
sf > wrote:
> On 11 Mar 2004 08:57:33 -0800, (Lynn > Gifford) wrote: >> I make baked beans for 20 about three times a month. >> I favor the long slow oven method for thickening. >> In addition to the molasses/mustard/Tabasco/onion/bacon stuff, >> I add a can (or 2) of pineapple tidbits (chunks are too big). >> Lynn from Fargo > Long & slow is the perfect method for "from scratch"... > we were talking about canned beans. The same still applied to canned baked beans. |
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