My latest culinary experiment was party a success; the other part, not so much.

The success was the sauce, the result of a spate of online research and some experimentation. The other part: I used great northern beans, which I think were a little old and didn’t tenderize thoroughly. I’ve made baked beans before using great northern beans, successfully. I also thought the beans would pick up some of the color of the sauce, especially from the mollasses, but they didn’t, or at least not as much as I expected. (Actually, they did take on a reddish-brown tinge, especially the second day. But they were just too firm. Ugh.)

So I’m sure I’ll try this again, but using red kidney beans instead, and cooking them in water until they’re thoroughly tender before simmering them with the sauce. (Doh!)