Ok I'll stick my neck out but upfront is a BIG disclaimer that in no way is this tested, approved or even recommended. And add all that stuff the fast talking lawyers say on the adds on TV, ok? ;) The BBB Boston Baked Beans is the closest to your recipe posted above. 1 qt. dried navy beans (about 2 lbs.) 1/2 lb. salt pork cut into pieces 3 large onions, sliced 2/3 c brown sugar 2 tsp. salt 2 tsp. dry mustard 2/3 cup molasses Since you will be using the Bush canned beans I won't include the part in the recipe about pre-soaking/rehydrating the dried beans. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups of the reserved bean liquid and add water to make 4 cups if necessary. (I would measure the juice from the Bush cans and bring it up to 4 cups with extra water, maybe even add a can of tomato sauce to it.) Ladle sauce over the beans, cover and bake at 350 degrees for about 3 1/2 hours. Add water if necessary as beans should be soupy. Pack hot beans and sauce into hot jars leaving 1 inch headspace.** Remove air bubbles. Adjust 2 piece caps. Process pints 1 hours and 20 mins, quarts 1 hour and 35 mins at 10 lbs. (depending on altitude). Now for the deviations: I see no problems with adding the pineapple as it is acid, HOWEVER it will change the density so finely chop it (not chunks) and add the pineapple juice too. Your recipe calls for less onions so use its lesser amount and the ketchup in your recipe to help compensate for the change in density the pineapple causes. This gets you everything EXCEPT the peppers and you will have to use dried, not fresh, for those - either dried pepper flakes of some kind or dried peppers that have first been rehydrated in vinegar, not water. Follow me? Just too much pH effect otherwise. Of course you can always add them after you open the jars at serving time too. **When it comes to filling the jars you MUST have this be SOUPY and thinner than normal, much soupyier than you wish. The other baked bean recipes say "fill the jar only 3/4 full and the rest of the jar with liquid, remove air bubbles and add more liquid If you have to add more water to the cooking liquid to have enough - do it. Better too thin than too thick. You can thicken it up at serving time by cooking it down or adding a bit of corn starch or flour. OK? Dave ~ ducking from the hail of stones ;)

Can you get excessive vitamin K from the amount of EVOO you would get in a bean salad? I'm wondering same with salt, if your beans are homeade. I often make a big pot of beans over the weekend and freeze them in 1 pint jars. Right now I have garbanzoes, red beans and black beans in the freezer, so very easy to throw my own "canned" beans instantly into a dish. I found out the beans thaw pretty fast in the microwave (if I take off the metal lids!). And I use maybe 1 tsp. salt for the whole batch. But I also cook them with an onion, maybe stuck with a few cloves, bay leaf and epazote, all kind of resinous flavors. I also add no salt vegetable bouillon cubes. I save the bean broth for soups. I don't know the sodium content but I'll bet it is 1/2 if not 1/4 what the canned stuff is. Since I cook all the homeade stuff I am like you Lirio, I find most pre-packaged and restaurant food way too salty for my palate. Same with sugar, I almost routinely cut sugar in recipes by 1/4 and often up to 1/3, and never notice it. I don't know for sure, but I think a lot of those dietary guidelines come about because they say "X" is good for you, and then some people eat nothing BUT X, or take super high concentrate supplements thinking that will work. And then they get the bad side effects from the nutrient taken in excess, without the fiber and other nutrients that would go along with it if you found it in a natural form. I know that is the case with vitamin C, and I think if I'm not mistaken some of the B vitamins are toxic, like maybe B6 or niacin? But anyway, I'm sure you've been round the block on all of this! But I can see where a person could overdose on garbanzo beans, I LOVE hummus! Here's Annie's Bean Salad recipe, I know she's at a huge wedding this weekend, where she made hor'doeuvres (or however you spell it) for 600! All Purpose Southwestern Corn and Black Bean Salad from "Cooking Light" magazine Makes 12 servings and keeps in the fridge for up to 5 days. Can add shredded chicken and serve as a filling for tacos or enchiladas, tostadas, whatever. Great with baked tortilla chips as an extra chunky dip. Or serve on a bed of lettuce for a salad. 1 lb. dried black beans 11 1/2 cups of water, divided 1 tsp. olive oil (I think you could get away with canola on this part) 2 tsp. cumin seeds 2 garlic cloves, minced 2 cups fresh corn kernels 2 cups chopped seeded tomato 1 cup vidalia or other sweet onion, chopped 1 cup chopped red bell pepper 1 cup chopped green bell pepper For the Dressing: 1/2 cup fresh lime juice (about 3 limes) 1 TBLSP chili powder 3 TBLSP olive oil 2 tsp. salt (I'll bet you could get away with one, or 1.5) 1 1/2 tsp. ground cumin 2 tsp. honey 3 garlic cloves, minced 2 jalepeno peppers, seeded and minced 1/3 cup chopped fresh cilantro (or parsley if you don't like cilantro, I love it!) Sort and wash beans. OK, at this point, cook however you like. The directions say combine beans and 5 1/2 cups water in a 6 quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 min. Remove beans from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Lpink: "Um yeah, right. Or soak in the water overnight, and then drain off the water before cooking in new water in the crockpot." Heat 1 tsp. oil in cooker over med. heat. Add cumin seeds and 2 garlic cloves, cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid, do the whole pressure thing again, adjust heat to maintain cooking at high pressure. Cook 12 minutes. Remove from heat, place cooker under cool water to lower prssure. Remove lid, drain beans and rinse with cold water. Lpink: "Or, use ground cumin instead, and throw the beans and a couple veg. bouillon cubes in the crockpot and cook on high for about 3-4 hours, or on low for about 5. Drain the broth into a tupperware container and label it "bean broth" for chili later." Meanwhile, make the salad with the cooled beans and the chopped veggies. Then make the dressing and pour over the salad. Cover and refrigerate at least 30 min., but I would say longer. I know a pressure cooker is the BEST way to do beans, but I have never gotten the knack of it and can't be bothered. Maybe if I got on of those new fangled ones that are just for cooking I might like it, but no money and no room in the kitchen, so that's not going to happen. I like the slow cooker method though, I can make them over the weekend and forget them until they are done.

This is overwhelming. I've read through the recipes - wow - so many yummy burgers to try - esp. Mexican burger, chicken, tuna, and a good old-fashioned classic cheeseburger has never looked as good as many of the ones right here. Here are the recipes for the Pacific Rim Burger and Warm Potato Salad with Cilantro. My motto is "you can never be too rich, or have too much cilantro." By the way, this is my third time trying to post this - the internet has disconnected midway. So third time's the charm: Pacific Rim Chicken Burgers With Ginger Mayonnaise Recipe #65297 This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest. by Sharon123 4 servings 25 min 15 min prep 1 1/4 lbs ground chicken 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki sauce 4 teaspoons honey 4 hamburger buns with sesame seeds, split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled,seeded,halved and thinly sliced lengthwise Ginger Mayonnaise 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl. With oiled hands, form into 4 patties. Mix together teriyaki glaze and honey in a small bowl. In large nonstick fry pan over medium high heat, place 1 tablespoon oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows). Garnish with additional cilantro and cucumber slices. Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl. My notes: omit the salt. The teriyaki sauce already has plenty. And one cup of teriyaki/honey mixture is way more than you need. I used less than half. The recipe also makes more ginger mayo than you need, but it's delicious on fish and other things. Warm Potato Salad with Cilantro: 2 lbs. waxy potatoes (like red bliss) scrubbed kosher salt 1/2 cup evoo 1/2 tsp. fine grated lemon zest 3 tBS. lemon juice fresh ground pepper 1/2 cup lightly packed chopped cilantro 2 scallions (white and green parts) thinly sliced (or 1 shallot minced) Bring potatoes to boil in large pot of salted water. Then lower to simmer. Cook, partially covered, until tender when piecered with a fork - about 25 minutes. Drain and let cook slightly. While the potatoes are warm, slice them about 1/4 inch thick (no need to peel, but discard pieces of skin that come off on their own). Put half the potatoes ina large serving bowl. In a small bowl, whisk the oil, lemon zest and juice, 1 tsp kosher salt, and several grinds of pper. Drizzle half the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add teh cilantro and scallions and toss gently again. Taste and add more salt as needed. serve warm or at room temperature. I better submit this before it disappears. Thanks Michelle for putting this together. Lynn. PS okay I'm tempting fate by continuing to type, but I have to mention that the idea of having oil on your hands when forming the chicken patties was fabulous. It gave the patties just enough oil to bind them and protect them in cooking. Anyone else ever heard of this technique?

Here's one from bon appetit, that I haven't tried yet. PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE (not my pic) A true demi-glace the luscious sauce made by reducing homemade stock and red wine to a rich concentration needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday. Demi-glace 3 tablespoons vegetable oil 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones) 1 medium onion, chopped 1 medium carrot, chopped 1 celery stalk with leaves, chopped 12 cups cold water, divided 2 teaspoons tomato paste 3 fresh parsley sprigs 2 fresh thyme sprigs 1/4 teaspoon black peppercorns 2 cups dry red wine Burgers 2 cups water 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces 3 pounds ground sirloin 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 tablespoons (1/4 stick) chilled unsalted butter 6 4-inch square or round sourdough rolls, halved horizontally Fresh arugula Olive oil 6 1/4-inch-thick slices Gorgonzola cheese For demi-glace: Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour. Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.) For burgers: Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely. Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.) Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. Makes 6 servings. Bon Appétit January 2004 Great ideas at this site, too, - I will possibly make 2 kinds - one for kids one for grownups.