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Old 11-16-2008, 10:25 AM   #1
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Canned baked beans. Oven or stove?

Typically when I jazz up a can of Bush's beans I do it all on the stove. I was wondering if there's anything to be gained from baking the beans. Does it lend more of a "homemade" taste to them?
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Old 11-16-2008, 10:30 AM   #2
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I'd just keep on doing what you've been doing. You could put them in the oven but I doubt very much that would change anything..The beans are already to go when you open the can, adding something like I do can change the taste..I add some mustard, ketchup and either ham cubes or bacon if I want to jazz it up.. Really the best thing would be to start from scratch and make your own baked beans...
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Old 11-16-2008, 10:40 AM   #3
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Quote:
Originally Posted by kadesma View Post
I'd just keep on doing what you've been doing. You could put them in the oven but I doubt very much that would change anything..The beans are already to go when you open the can, adding something like I do can change the taste..I add some mustard, ketchup and either ham cubes or bacon if I want to jazz it up.. Really the best thing would be to start from scratch and make your own baked beans...
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I've got a great bean recipe that I posted here before, but it feeds about a dozen people and I would have had to start soaking the navy beans yesterday

I guess the stove will be OK. For some reason I was thinking baking them might change the consistancy or something.

Thanks
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Old 11-16-2008, 10:59 AM   #4
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Quote:
Originally Posted by pacanis View Post
I've got a great bean recipe that I posted here before, but it feeds about a dozen people and I would have had to start soaking the navy beans yesterday

I guess the stove will be OK. For some reason I was thinking baking them might change the consistancy or something.

Thanks
Pa,
go ahead and bake them, gussy them up with some thing you like, let's say some brown sugar or molasses, a little mustard or sauted onions then bake em..See if you like them better..You just might..We all like to fool with our food and you never know when you will stumble on a keeper.
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Old 11-16-2008, 12:47 PM   #5
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Yeah, maybe I will. It'll mean dirtying up another dish, but what the heck, it all goes in the DW anyway. In that case I'll go back to the regular Bush's and not those new Grillin' beans.

Stay tuned.....
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Old 11-16-2008, 12:56 PM   #6
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I do mine in the oven. I add a bit more mustard (yellow or dry), and sometimes a bit more onion (ok, a lot more onion), some ketchup, bbq sauce, brown sugar, top with bacon and bake. If they are really liquidy from my additions I will bake uncovered for about an hour. I like mine to thicken up and have had to cook them another hour, but, I then cover them.
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Old 11-16-2008, 01:06 PM   #7
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I add
bacon, onions, brown sugar, mustard and ketchup to mine..

And do it in the oven. Yummy!
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Old 11-16-2008, 02:25 PM   #8
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I've got the bacon and onions going now, then I'm going to add the beans, mix it up, and put it all in a corning ware thing. Then I'll sprinkle some brown sugar on top. I usually don't do the brown sugar if I'm only cooking them on the stove. I keep getting this picture in my mind of "real" homemade oven baked beans where there is a light crust on top, like a thicker layer of beans. That's what I'm shootin for anyway.
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Old 11-16-2008, 02:33 PM   #9
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I always put the raw bacon on top when I bake it. I cut it in squares and lay it in a single layer. The onion I put in raw also. In an hour or two it usually cooks enough. I'm curious to see how it comes out with sauteeing both first - let us know!!!

IMHO the crust on top is the bacon versus brown sugar. But hey, I'm willing to experiment.
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Old 11-16-2008, 02:44 PM   #10
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This is my standard baked bean recipe. Two cans of Bush's Steakhouse Blend baked beans, 4-5 slices of thick bacon cooked crisp and crumbled, 1lb. kielbasa sliced 1/2" thick and fried to desired doneness, one small onion diced and cooked in same pan as bacon and kielbasa until tender or carmelized. Blend it all together and simmer for 30 minutes. It's yummy!
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