Naumann's Secret Baked Beans FormulaThis recipe has been featured at many WAC board meetings.
Drain all the liquid from a can of baked beans. Replace that liquid with a mixture of black molasses and cheap port wine in about a 50/50 mixture, stirring it in while heating. The wine will evaporate with cooking so you may have to add more of the mixture to keep the beans comfortably soused and prevent them from turning into cement.
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