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Thread: Baked Beans

  1. #1
    Julie Bove Guest

    Default Baked Beans

    How do you like yours?

    Daughter found a can of Bush's baked beans and begged me for some. She
    wasn't allergic so I bought them. They were okay. Just okay. Can't say I
    was thrilled. Too much runny sauce, a couple of big clumps of fatty bacon
    and overall a weird sweetness. Almost chemical in nature.

    When I was growing up, it was common for my mom and other moms to take
    canned Pork and Beans or worse yet, canned Baked Beans and doctor them up to
    make what they called Baked Beans. This is what I knew as baked beans.

    When I moved to Cape Cod, I learned to make them from scratch with dried
    beans, but the recipe called for a whole peeled onion that was merely added
    to the pot and removed before serving. I love onions and to me the more the
    better. A favorite meal of mine was cold baked beans on a piece of bread
    with plenty of raw onions on top.

    Because I've had to cut back on carbs, I rarely eat baked beans these days,
    but I did find a yummy recipe that I make maybe once or twice a year. It
    starts with a huge mess of chopped, caramelized onions. This provides a
    good, natural sweetness. I do add a touch of molasses and a small amount of
    Splenda if I feel it need more sweetness. I also add a lot of ketchup (the
    One Carb kind). I use small white beans (navy or pea), plenty of black
    pepper and some cooked, chopped and drained bacon because my family loves
    bacon in their beans. My mom used to lay the bacon across the top of the
    casserole but to me this is weird.

    I make my beans in a large crockpot (after first boiling then cooking the
    beans until tender on the stove) and they cook in the crockpot for at least
    a full day. The recipe I was given was a loose one (done to taste) and this
    is how I make them. By the time they are done, the remaining sauce is thick
    and dark and sweet. The onions just sort of melt into the mix. And they
    are sooo good!

    So how do you like yours? Out of a can? Out of a can but doctored? Made
    from scratch? With onions? Or without? Do you cook/bake them for a long
    time?




  2. #2
    Julie Bove Guest

    Default Re: Baked Beans


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 3.184...

    >
    > Out of a can but doctored...
    >
    >
    > * Exported from MasterCook *
    >
    > Special Baked Beans
    >
    > Recipe By :
    > Serving Size : 6 Preparation Time :0:00
    > Categories : Side dish Vegetables
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
    > 1/2 Pound Bacon, diced
    > 1 2-inch yellow onion, diced
    > 3 Tablespoons Light brown sugar, packed
    > 3 Tablespoons Tomato catsup
    > 1 Teaspoon Coleman's dry mustard
    > 1/2 Teaspoon French's yellow mustard
    > 1/2 Teaspoon Worcestershire sauce
    > 1/2 Teaspoon Tobasco sauce
    > 1/2 Teaspoon Freshly ground black pepper
    > 2 Tablespoons Bacon fat
    > Reserved bean liquid
    >
    > Pour baked beans into colander and drain, reserving liquid. Turn beans
    > into large mixing bowl. Fry diced bacon until crisp. Add bacon to
    > beans, reserving fat. Fry diced onion in bacon fat until transparent but
    > not brown. Add onion and 2 tablespoons of the bacon fat to the beans.
    >
    > Mix remaining ingredients in small mixing bowl. Add mixture to beans and
    > combine all ingredients throughly, but gently. Add sufficient reserved
    > bean liquid to moisten bean mixture. It should not be soupy.
    >
    > Turn bean mixture into 2-quart casserole. Beans may be refrigerated and
    > held one or two days until baking.
    >
    > Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
    > until
    > a crust forms on top. Serves six.
    >
    > May 11, 1985
    >
    >
    >
    > - - - - - - - - - - - - - - - - - - -
    >
    > Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8% calories
    > from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
    > Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other
    > Carbohydrates.


    Oh the mustard! I do put that in mine. Forgot about it. I would have to
    check the recipe, but I think I use dry mustard. Thanks! And gee... I
    didn't recall that they had Bush's baked beans back that long ago. I do
    remember them being a new item at the store but can't remember exactly when
    that was. Could be they were in other areas before they came here though.



  3. #3
    Wayne Boatwright Guest

    Default Re: Baked Beans

    On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 3.184...
    >
    >>
    >> Out of a can but doctored...
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Special Baked Beans
    >>
    >> Recipe By :
    >> Serving Size : 6 Preparation Time :0:00
    >> Categories : Side dish Vegetables
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
    >> 1/2 Pound Bacon, diced
    >> 1 2-inch yellow onion, diced
    >> 3 Tablespoons Light brown sugar, packed
    >> 3 Tablespoons Tomato catsup
    >> 1 Teaspoon Coleman's dry mustard
    >> 1/2 Teaspoon French's yellow mustard
    >> 1/2 Teaspoon Worcestershire sauce
    >> 1/2 Teaspoon Tobasco sauce
    >> 1/2 Teaspoon Freshly ground black pepper
    >> 2 Tablespoons Bacon fat
    >> Reserved bean liquid
    >>
    >> Pour baked beans into colander and drain, reserving liquid. Turn
    >> beans into large mixing bowl. Fry diced bacon until crisp. Add
    >> bacon to beans, reserving fat. Fry diced onion in bacon fat until
    >> transparent but not brown. Add onion and 2 tablespoons of the bacon
    >> fat to the beans.
    >>
    >> Mix remaining ingredients in small mixing bowl. Add mixture to beans
    >> and combine all ingredients throughly, but gently. Add sufficient
    >> reserved bean liquid to moisten bean mixture. It should not be soupy.
    >>
    >> Turn bean mixture into 2-quart casserole. Beans may be refrigerated
    >> and held one or two days until baking.
    >>
    >> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
    >> until a crust forms on top. Serves six.
    >>
    >> May 11, 1985
    >>
    >>
    >>
    >> - - - - - - - - - - - - - - - - - -
    >> -
    >>
    >> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
    >> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
    >> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
    >> Fat; 0 Other Carbohydrates.

    >
    > Oh the mustard! I do put that in mine. Forgot about it. I would have
    > to check the recipe, but I think I use dry mustard. Thanks! And
    > gee... I didn't recall that they had Bush's baked beans back that long
    > ago. I do remember them being a new item at the store but can't
    > remember exactly when that was. Could be they were in other areas
    > before they came here though.


    At the time I started using Bush's and making this recipe, I was living in
    the Cleveland area.

    --
    Wayne Boatwright
    -------------------------------------------
    Monday, 03(III)/03(III)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    11wks 6dys 6hrs 15mins
    -------------------------------------------
    If all goes well, you've overlooked
    something!
    -------------------------------------------


  4. #4
    Blinky the Shark Guest

    Default Re: Baked Beans

    Wayne Boatwright wrote:

    > On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
    >
    >>
    >> "Wayne Boatwright" <wayneboatwright@ari[email protected]> wrote in message
    >> news:[email protected] 3.184...
    >>
    >>>
    >>> Out of a can but doctored...
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> Special Baked Beans
    >>>
    >>> Recipe By :
    >>> Serving Size : 6 Preparation Time :0:00
    >>> Categories : Side dish Vegetables
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
    >>> 1/2 Pound Bacon, diced
    >>> 1 2-inch yellow onion, diced
    >>> 3 Tablespoons Light brown sugar, packed
    >>> 3 Tablespoons Tomato catsup
    >>> 1 Teaspoon Coleman's dry mustard
    >>> 1/2 Teaspoon French's yellow mustard
    >>> 1/2 Teaspoon Worcestershire sauce
    >>> 1/2 Teaspoon Tobasco sauce
    >>> 1/2 Teaspoon Freshly ground black pepper
    >>> 2 Tablespoons Bacon fat
    >>> Reserved bean liquid
    >>>
    >>> Pour baked beans into colander and drain, reserving liquid. Turn
    >>> beans into large mixing bowl. Fry diced bacon until crisp. Add
    >>> bacon to beans, reserving fat. Fry diced onion in bacon fat until
    >>> transparent but not brown. Add onion and 2 tablespoons of the bacon
    >>> fat to the beans.
    >>>
    >>> Mix remaining ingredients in small mixing bowl. Add mixture to beans
    >>> and combine all ingredients throughly, but gently. Add sufficient
    >>> reserved bean liquid to moisten bean mixture. It should not be soupy.
    >>>
    >>> Turn bean mixture into 2-quart casserole. Beans may be refrigerated
    >>> and held one or two days until baking.
    >>>
    >>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
    >>> until a crust forms on top. Serves six.
    >>>
    >>> May 11, 1985
    >>>
    >>>
    >>>
    >>> - - - - - - - - - - - - - - - - - -
    >>> -
    >>>
    >>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
    >>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
    >>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
    >>> Fat; 0 Other Carbohydrates.

    >>
    >> Oh the mustard! I do put that in mine. Forgot about it. I would have
    >> to check the recipe, but I think I use dry mustard. Thanks! And
    >> gee... I didn't recall that they had Bush's baked beans back that long
    >> ago. I do remember them being a new item at the store but can't
    >> remember exactly when that was. Could be they were in other areas
    >> before they came here though.


    The timeline at the Bush's website sez:

    <q http://www.bushbeans.com/aboutbushbrothers/timeline.php>

    1969

    United States astronauts set foot on the moon, and the Woodstock music
    festival takes place in New York State. Another historic event takes place
    when Bush's decides to share the delicious flavor of their secret family
    recipe baked beans with the rest of the country by launching Bush's
    Original Baked Beans.

    </q>

    > At the time I started using Bush's and making this recipe, I was living
    > in the Cleveland area.


    Bush's is a good start.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


  5. #5
    PeterLucas Guest

    Default Re: Baked Beans

    "Julie Bove" <[email protected]> wrote in
    news:1_0zj.2692$4D2.184@trndny06:

    >
    > "PeterLucas" <[email protected]> wrote in message
    > news:[email protected] 0.25...
    >> "Julie Bove" <[email protected]> wrote in
    >> news:4r0zj.2689$4D2.541@trndny06:
    >>
    >>> How do you like yours?
    >>>

    >>
    >>
    >> Out of the can, heated up with bacon and eggs.
    >>
    >> My brand of choice is Watties.
    >>
    >> It's a Kiwi brans, but the Aussie stuff just doesn't have the same
    >> flavour.
    >>
    >> http://www.watties.co.nz/html/produc...74&categoryID=

    1
    >>
    >>
    >> But as it's getting cooler over here, I might just try and make some
    >> of my own, like you did, in the crockpot.

    >
    > I like to do the crockpot kind in the summer because it doesn't heat
    > the house up. And I never thought about eggs with beans. Hmmm...
    >
    >
    >



    It's yummy, especially if you have good baked beans.

    http://s199.photobucket.com/albums/a...%20and%20eggs/



    --
    Peter Lucas
    Brisbane
    Australia


    Wars begin where you will...
    but they do not end where you please.

    Machiavelli

  6. #6
    Stan Horwitz Guest

    Default Re: Baked Beans

    In article <4r0zj.2689$4D2.541@trndny06>,
    "Julie Bove" <[email protected]> wrote:
    >
    > So how do you like yours? Out of a can? Out of a can but doctored? Made
    > from scratch? With onions? Or without? Do you cook/bake them for a long
    > time?


    I have eaten many servings of homemade baked beans, including up in New
    England and I still think Bush's vegetarian or home style varieties
    taste great. The trick to get them thick is to cook them very slowly
    over a low heat in order to allow some of the moisture to evaporate. The
    result is pretty thick and the flavor is as good as any bowl of home
    made baked beans I have ever eaten.

  7. #7
    Julie Bove Guest

    Default Re: Baked Beans


    "Blinky the Shark" <[email protected]> wrote in message
    news[email protected] et...
    > Wayne Boatwright wrote:
    >
    >> On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
    >>
    >>>
    >>> "Wayne Boatwright" <[email protected]> wrote in message
    >>> news:[email protected] 3.184...
    >>>
    >>>>
    >>>> Out of a can but doctored...
    >>>>
    >>>>
    >>>> * Exported from MasterCook *
    >>>>
    >>>> Special Baked Beans
    >>>>
    >>>> Recipe By :
    >>>> Serving Size : 6 Preparation Time :0:00
    >>>> Categories : Side dish Vegetables
    >>>>
    >>>> Amount Measure Ingredient -- Preparation Method
    >>>> -------- ------------ --------------------------------
    >>>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
    >>>> 1/2 Pound Bacon, diced
    >>>> 1 2-inch yellow onion, diced
    >>>> 3 Tablespoons Light brown sugar, packed
    >>>> 3 Tablespoons Tomato catsup
    >>>> 1 Teaspoon Coleman's dry mustard
    >>>> 1/2 Teaspoon French's yellow mustard
    >>>> 1/2 Teaspoon Worcestershire sauce
    >>>> 1/2 Teaspoon Tobasco sauce
    >>>> 1/2 Teaspoon Freshly ground black pepper
    >>>> 2 Tablespoons Bacon fat
    >>>> Reserved bean liquid
    >>>>
    >>>> Pour baked beans into colander and drain, reserving liquid. Turn
    >>>> beans into large mixing bowl. Fry diced bacon until crisp. Add
    >>>> bacon to beans, reserving fat. Fry diced onion in bacon fat until
    >>>> transparent but not brown. Add onion and 2 tablespoons of the bacon
    >>>> fat to the beans.
    >>>>
    >>>> Mix remaining ingredients in small mixing bowl. Add mixture to beans
    >>>> and combine all ingredients throughly, but gently. Add sufficient
    >>>> reserved bean liquid to moisten bean mixture. It should not be soupy.
    >>>>
    >>>> Turn bean mixture into 2-quart casserole. Beans may be refrigerated
    >>>> and held one or two days until baking.
    >>>>
    >>>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
    >>>> until a crust forms on top. Serves six.
    >>>>
    >>>> May 11, 1985
    >>>>
    >>>>
    >>>>
    >>>> - - - - - - - - - - - - - - - - - -
    >>>> -
    >>>>
    >>>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
    >>>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
    >>>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
    >>>> Fat; 0 Other Carbohydrates.
    >>>
    >>> Oh the mustard! I do put that in mine. Forgot about it. I would have
    >>> to check the recipe, but I think I use dry mustard. Thanks! And
    >>> gee... I didn't recall that they had Bush's baked beans back that long
    >>> ago. I do remember them being a new item at the store but can't
    >>> remember exactly when that was. Could be they were in other areas
    >>> before they came here though.

    >
    > The timeline at the Bush's website sez:
    >
    > <q http://www.bushbeans.com/aboutbushbrothers/timeline.php>
    >
    > 1969
    >
    > United States astronauts set foot on the moon, and the Woodstock music
    > festival takes place in New York State. Another historic event takes place
    > when Bush's decides to share the delicious flavor of their secret family
    > recipe baked beans with the rest of the country by launching Bush's
    > Original Baked Beans.
    >
    > </q>
    >
    >> At the time I started using Bush's and making this recipe, I was living
    >> in the Cleveland area.

    >
    > Bush's is a good start.
    >


    Hmmm... I would have been in the 5th grade then. I don't think we had them
    here then. I was thinking we got them here later. But I could be wrong.



  8. #8
    Julie Bove Guest

    Default Re: Baked Beans


    "Stan Horwitz" <[email protected]> wrote in message
    news:[email protected]..
    > In article <4r0zj.2689$4D2.541@trndny06>,
    > "Julie Bove" <[email protected]> wrote:
    >>
    >> So how do you like yours? Out of a can? Out of a can but doctored?
    >> Made
    >> from scratch? With onions? Or without? Do you cook/bake them for a
    >> long
    >> time?

    >
    > I have eaten many servings of homemade baked beans, including up in New
    > England and I still think Bush's vegetarian or home style varieties
    > taste great. The trick to get them thick is to cook them very slowly
    > over a low heat in order to allow some of the moisture to evaporate. The
    > result is pretty thick and the flavor is as good as any bowl of home
    > made baked beans I have ever eaten.


    Ah... That's what I did wrong then. I just put them in the microwave. And
    here I thought I had a quick meal!



  9. #9
    Felice Guest

    Default Re: Baked Beans


    > On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
    >
    >> How do you like yours?


    Another vote for doctored canned beans (Bush's). Now I have to try Wayne's
    recipe for jazzing up Bush's.

    Felice



  10. #10
    Terry Pulliam Burd Guest

    Default Re: Baked Beans

    On Tue, 04 Mar 2008 00:19:12 GMT, Wayne Boatwright
    <[email protected]> fired up random neurons and synapses
    to opine:

    >On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
    >
    >> How do you like yours?


    <snippidy>

    >Out of a can but doctored...
    >
    >
    >* Exported from MasterCook *
    >
    > Special Baked Beans


    <snippidy>

    This has to be the absolute best scratch baked beans recipe I ever
    tried:

    @@@@@ Now You're Cooking! Export Format

    Best Baked Beans

    vegetables

    2 pounds navy beans
    12 bacon slices (about 8 ounces); cut into 1/2-inch pieces
    5 - 6 cups water
    1 1/3 cups chopped onion
    1 cup ketchup
    1/3 cup pure maple syrup (the real stuff)
    3 tablespoons apple cider vinegar
    3 tablespoons dry mustard
    2 tablespoons mild-flavored (light) molasses
    2 bay leaves
    1 1/2 tablespoons finely chopped garlic
    1 teaspoon salt
    1 teaspoon ground pepper
    1/2 cup dark brown sugar
    1 ham bone or 2 smoked ham hocks

    The beans need to soak in water overnight, so start this recipe at
    least a day ahead - two days ahead if the oven finish is a time
    problem.

    Place beans in large bowl. Add enough water to cover by 3 inches. Let
    stand overnight. Drain beans; set aside.

    Put beans in crockpot with ham bone or ham hocks and 5 - 6 cups water.
    Let it cook all day on low.

    Preheat oven to 350F. Remove ham bone and discard. Cook bacon in
    heavy large pot until slightly cooked. Add beans and all remaining
    ingredients to pot. Bring to boil.

    Transfer pot to oven. Bake uncovered until beans are tender and liquid
    thickens, stirring occasionally, about 4 hours. (Can be made ahead.
    Cover and chill. Bring beans to simmer before serving.)

    Note: The beans will look very watery prior to putting them in the
    oven. The liquid will largely boil off during baking.

    Contributor: Tweaked from Bon Appetit

    Yield: 12 servings

    Terry "Squeaks" Pulliam Burd
    --
    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "meatloaf" with "cox"





  11. #11
    Blinky the Shark Guest

    Default Re: Baked Beans

    Julie Bove wrote:

    >
    > "Blinky the Shark" <[email protected]> wrote in message
    > news[email protected] et...
    >> Wayne Boatwright wrote:
    >>
    >>> On Mon 03 Mar 2008 05:30:58p, Julie Bove told us...
    >>>
    >>>>
    >>>> "Wayne Boatwright" <[email protected]> wrote in message
    >>>> news:[email protected] 3.184...
    >>>>
    >>>>>
    >>>>> Out of a can but doctored...
    >>>>>
    >>>>>
    >>>>> * Exported from MasterCook *
    >>>>>
    >>>>> Special Baked Beans
    >>>>>
    >>>>> Recipe By :
    >>>>> Serving Size : 6 Preparation Time :0:00
    >>>>> Categories : Side dish Vegetables
    >>>>>
    >>>>> Amount Measure Ingredient -- Preparation Method
    >>>>> -------- ------------ --------------------------------
    >>>>> 2 Cans (28-oz) Bush's baked beans -- Traditiion Style
    >>>>> 1/2 Pound Bacon, diced
    >>>>> 1 2-inch yellow onion, diced
    >>>>> 3 Tablespoons Light brown sugar, packed
    >>>>> 3 Tablespoons Tomato catsup
    >>>>> 1 Teaspoon Coleman's dry mustard
    >>>>> 1/2 Teaspoon French's yellow mustard
    >>>>> 1/2 Teaspoon Worcestershire sauce
    >>>>> 1/2 Teaspoon Tobasco sauce
    >>>>> 1/2 Teaspoon Freshly ground black pepper
    >>>>> 2 Tablespoons Bacon fat
    >>>>> Reserved bean liquid
    >>>>>
    >>>>> Pour baked beans into colander and drain, reserving liquid. Turn
    >>>>> beans into large mixing bowl. Fry diced bacon until crisp. Add
    >>>>> bacon to beans, reserving fat. Fry diced onion in bacon fat until
    >>>>> transparent but not brown. Add onion and 2 tablespoons of the bacon
    >>>>> fat to the beans.
    >>>>>
    >>>>> Mix remaining ingredients in small mixing bowl. Add mixture to beans
    >>>>> and combine all ingredients throughly, but gently. Add sufficient
    >>>>> reserved bean liquid to moisten bean mixture. It should not be soupy.
    >>>>>
    >>>>> Turn bean mixture into 2-quart casserole. Beans may be refrigerated
    >>>>> and held one or two days until baking.
    >>>>>
    >>>>> Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes or
    >>>>> until a crust forms on top. Serves six.
    >>>>>
    >>>>> May 11, 1985
    >>>>>
    >>>>>
    >>>>>
    >>>>> - - - - - - - - - - - - - - - - - -
    >>>>> -
    >>>>>
    >>>>> Per Serving (excluding unknown items): 40 Calories; 4g Fat (97.8%
    >>>>> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
    >>>>> Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1
    >>>>> Fat; 0 Other Carbohydrates.
    >>>>
    >>>> Oh the mustard! I do put that in mine. Forgot about it. I would have
    >>>> to check the recipe, but I think I use dry mustard. Thanks! And
    >>>> gee... I didn't recall that they had Bush's baked beans back that long
    >>>> ago. I do remember them being a new item at the store but can't
    >>>> remember exactly when that was. Could be they were in other areas
    >>>> before they came here though.

    >>
    >> The timeline at the Bush's website sez:
    >>
    >> <q http://www.bushbeans.com/aboutbushbrothers/timeline.php>
    >>
    >> 1969
    >>
    >> United States astronauts set foot on the moon, and the Woodstock music
    >> festival takes place in New York State. Another historic event takes place
    >> when Bush's decides to share the delicious flavor of their secret family
    >> recipe baked beans with the rest of the country by launching Bush's
    >> Original Baked Beans.
    >>
    >> </q>
    >>
    >>> At the time I started using Bush's and making this recipe, I was living
    >>> in the Cleveland area.

    >>
    >> Bush's is a good start.
    >>

    >
    > Hmmm... I would have been in the 5th grade then. I don't think we had them
    > here then. I was thinking we got them here later. But I could be wrong.


    Well, it doesn't say that every grocery in every city in every state
    carried them.

    The timeline I linked to also gives the release years for other versions
    of their baked beans. The one I pasted that entry for was the first.
    Look at the linked page.

    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


  12. #12
    Miche Guest

    Default Re: Baked Beans

    In article <4r0zj.2689$4D2.541@trndny06>,
    "Julie Bove" <[email protected]> wrote:

    > How do you like yours?
    >
    > Daughter found a can of Bush's baked beans and begged me for some. She
    > wasn't allergic so I bought them. They were okay. Just okay. Can't say I
    > was thrilled. Too much runny sauce, a couple of big clumps of fatty bacon
    > and overall a weird sweetness. Almost chemical in nature.


    Did it contain HFCS? We don't get a lot of stuff with it here, but I
    always notice it when we do. It tastes _very_ sweet and there's no
    other flavour to the sweetness.

    Miche

    --
    Electricians do it in three phases

  13. #13
    Miche Guest

    Default Re: Baked Beans

    In article <[email protected] >,
    PeterLucas <[email protected]> wrote:

    > "Julie Bove" <[email protected]> wrote in
    > news:4r0zj.2689$4D2.541@trndny06:
    >
    > > How do you like yours?
    > >

    >
    >
    > Out of the can, heated up with bacon and eggs.
    >
    > My brand of choice is Watties.
    >
    > It's a Kiwi brans, but the Aussie stuff just doesn't have the same flavour.


    I loooove Watties baked beans, but they don't love me -- probably the
    thickener.

    I've found Oak almost as good and without any unwanted side-effects.

    Miche

    --
    Electricians do it in three phases

  14. #14
    Julie Bove Guest

    Default Re: Baked Beans


    "Miche" <[email protected]> wrote in message
    news:[email protected]..
    > In article <4r0zj.2689$4D2.541@trndny06>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> How do you like yours?
    >>
    >> Daughter found a can of Bush's baked beans and begged me for some. She
    >> wasn't allergic so I bought them. They were okay. Just okay. Can't say
    >> I
    >> was thrilled. Too much runny sauce, a couple of big clumps of fatty
    >> bacon
    >> and overall a weird sweetness. Almost chemical in nature.

    >
    > Did it contain HFCS? We don't get a lot of stuff with it here, but I
    > always notice it when we do. It tastes _very_ sweet and there's no
    > other flavour to the sweetness.


    I don't remember. I generally don't buy stuff with that in it but I might
    have made an exception. I bought it a couple of weeks ago.



  15. #15
    Dale P Guest

    Default Re: Baked Beans

    "Stan Horwitz" <[email protected]> wrote in message
    news:[email protected]..
    > In article <4r0zj.2689$4D2.541@trndny06>,
    > "Julie Bove" <[email protected]> wrote:
    >>
    >> So how do you like yours? Out of a can? Out of a can but doctored?
    >> Made
    >> from scratch? With onions? Or without? Do you cook/bake them for a
    >> long
    >> time?

    >
    > I have eaten many servings of homemade baked beans, including up in New
    > England and I still think Bush's vegetarian or home style varieties
    > taste great. The trick to get them thick is to cook them very slowly
    > over a low heat in order to allow some of the moisture to evaporate. The
    > result is pretty thick and the flavor is as good as any bowl of home
    > made baked beans I have ever eaten.


    I agree that I like them thickened. I like Bush's country style. They are
    a sweeter recipe. If I am doing brisket or ribs in the oven on slow cook, I
    add a pot of Bush's to cook down. I like any baked beans as a thick almost
    paste like texture. Even the country style needs some hot sauce or some
    diced chili peppers. I like the combo of sweet and hot. When fixing for a
    group, I do not add the hot, but put the hot sauce next to the beans when
    serving.

    DP



  16. #16
    Blinky the Shark Guest

    Default Re: Baked Beans

    Dale P wrote:

    > "Stan Horwitz" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <4r0zj.2689$4D2.541@trndny06>,
    >> "Julie Bove" <[email protected]> wrote:
    >>>
    >>> So how do you like yours? Out of a can? Out of a can but doctored?
    >>> Made
    >>> from scratch? With onions? Or without? Do you cook/bake them for a
    >>> long
    >>> time?

    >>
    >> I have eaten many servings of homemade baked beans, including up in New
    >> England and I still think Bush's vegetarian or home style varieties
    >> taste great. The trick to get them thick is to cook them very slowly
    >> over a low heat in order to allow some of the moisture to evaporate. The
    >> result is pretty thick and the flavor is as good as any bowl of home
    >> made baked beans I have ever eaten.

    >
    > I agree that I like them thickened. I like Bush's country style. They are


    Introduced into Bush's in 2001, much later than their first baked beans (
    which came along in 1969). Since we were talking about dates earlier.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


  17. #17
    Little Malice Guest

    Default Re: Baked Beans

    One time on Usenet, "Felice" <[email protected]> said:
    >
    > > On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
    > >
    > >> How do you like yours?

    >
    > Another vote for doctored canned beans (Bush's). Now I have to try Wayne's
    > recipe for jazzing up Bush's.


    I also doctor up canned beans. Not Bush's though -- I grew up on B&M
    and Van Camp's. I add mustard, brown sugar, bacon, and onion, then
    bake on low for a couple of hours...

    --
    Jani in WA

  18. #18
    Julie Bove Guest

    Default Re: Baked Beans


    "Little Malice" <[email protected]> wrote in message
    news:fqish5$[email protected]..
    > One time on Usenet, "Felice" <[email protected]> said:
    >>
    >> > On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
    >> >
    >> >> How do you like yours?

    >>
    >> Another vote for doctored canned beans (Bush's). Now I have to try
    >> Wayne's
    >> recipe for jazzing up Bush's.

    >
    > I also doctor up canned beans. Not Bush's though -- I grew up on B&M
    > and Van Camp's. I add mustard, brown sugar, bacon, and onion, then
    > bake on low for a couple of hours...


    Those are what we always had.



  19. #19
    James Silverton Guest

    Default Re: Baked Beans

    Little wrote on Tue, 04 Mar 2008 07:08:21 GMT:

    LM> One time on Usenet, "Felice" <[email protected]> said:
    ??>>
    ??>>> On Mon 03 Mar 2008 05:09:36p, Julie Bove told us...
    ??>>>
    ??>>>> How do you like yours?
    ??>>
    ??>> Another vote for doctored canned beans (Bush's). Now I
    ??>> have to try Wayne's recipe for jazzing up Bush's.

    LM> I also doctor up canned beans. Not Bush's though -- I grew
    LM> up on B&M and Van Camp's. I add mustard, brown sugar,
    LM> bacon, and onion, then bake on low for a couple of hours...

    I've been eating Bush's vegetarian beans for more years than I
    can remember and my invariable modification is quite simple: 1/4
    tsp dried English mustard and a dash of Worcestershire Sauce to
    a standard can. I've tried variations on this but always return
    and I like baked beans. Other makers' beans are not as
    satisfactory, IMHO.


    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  20. #20
    itsjoannotjoann Guest

    Default Re: Baked Beans

    My mom always made baked beans out of left over white beans from the
    day before. She added chopped onion, a bit of mustard and a fair
    amount of sugar. And yes, her beans were sweet and there were NEVER
    any left over. She also added tomato ketchup of bottled barbeque
    sauce. All this was placed in a pan with a couple of slices of bacon
    on top and slid into the oven to bake perhaps 30-45 minutes for the
    onion and bacon to cook. The oven temperature was probably 350-375
    degrees.

    As I said, there was never any left over baked beans at our house and
    we dearly loved them. I guess it's what you are brought up on as a
    kid that you so fondly remember. Everybody still talks about momma's
    baked beans and how good they were.

    Big John's Beans & Fixin' are a decent substitute. Decent, but not as
    good as her homemade version.

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