St. Joseph News-Press, May 23rd, 2007
Take the word "baked" and add the word "beans" and you have created a staple of warm-weather eating. And, with Memorial Day right around the corner, those beans will be on the menu once again.
"We go through a lot of them," says Jean Pence, kitchen manager at Hy-Vee. "It's a great seasonal food."
But what sounds like a simple dish can become a little more complicated when you ask someone how to make baked beans.
Some cooks use molasses, others ketchup and still others just warm up a can or two of pork and beans. Then, there are those who have a "secret ingredient" that they just can't revea...
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