I strayed from the recipe a bit, mainly because I can't stand pork and beans. I 1.5ed the "sauce" ingredients and used a 30 oz can of pinto beans, 15 oz can of light red kidney beans, 15 oz can of red beans, and 15 oz can of butter beans. I drained, but did not rinse the beans (why rinse away that great bean flavor?). I also added several shakes of a basic Louisiana hot sauce. Everyone loved the beans, with several people have third and fourth helpings. What I like most about this recipe is that the sauce is NOT a thick, syrupy goo that takes over the beans. You can see what you're eating, and also get the great flavor from the spices in the sauce.
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I strayed from the recipe a bit, mainly because I can't stand pork and beans. I 1.5ed the...