I was initially very disappointed with this recipe, but it improved vastly after "resting" for a few hours. I had a hunch that the sauce might taste better if I let the ingredients blend overnight in the refrigerator before heating and adding to the recipe. I'm a vegetarian, so I had to make some adjustments; I used Henderson's Relish instead of Worcestershire sauce (they're quite similar), and I added some smoked torula yeast and a few tablespoons of butter instead of the pork. I also lowered the temperature to 300º and baked for about 7 hours (the soaked beans had been boiled for an hour). The texture is great and whatever soupiness was there disappeared after sitting until cooled, but I still taste too much vinegar (my only complaint); the fact that I used Wholesome Sweeteners blackstrap molasses might be having an adverse effect as well (a bit too much like licorice).

Reviewed On: Apr. 28, 2008