Molasses and corn syrup are commonly used. But they are also both basically sugar, but with different taste results.
Sugar makes your baked goods sweeter and helps to improve their shelf life. Sugar also makes baked goods retain their moister.
Lima beans, tomato, water, sugar, salt, caramel, pepper
If you're making baked beans, the dark color probably comes not from the beans themselves, but the sugar in the recipe. You can use molasses, brown sugar, or a combination.
To feed the yeast, to sweeten the biscuit, and/or to round a bitter edge off the biscuit flavor (maybe the buttermilk was a bit too sour)...and probably some other things.
I use chopped meat, onion and bacon. Fry it all up and drain. Add two cans (preferably) Joan of Arc butter beans, one can of Joan of Arc light kidney beans (I have tried other brands and they don't get tender enough), a very big can of pork and beans, brown sugar and white sugar, ketchup. So, to answer your question, yes you can use butter beans for baked beans.
Sugar! Sugar makes everything sweeter. You can also use other sugar substitutes. Be careful which though as some have been shown to lead to diseases if overused.
The best way to make baked beans is in a slow cooker. Add 4 to 5 cans of beans, ketchup, brown sugar, Worcestershire sauce, and bacon. Cook on low heat for 4 to 5 hours.
the main nutrients in baked beans is vitamin b
First the oven needs to be pre-heated to 350 degrees F. Baked beans should then be mixed with pork, molasses, onions, brown sugar and ketchup. After this is done they should be topped with bacon, and covered and baked for three hours.
the sugar is added to cakes to make it taste sweeter and let other things in cake feed on it.
I am pretty sure they taste sweeter in sugar.
The answer above was left by someone else but bake beans is listed among a group of alkaline foods in the text book Introductory Foods 13th edition baked beans is mentioned among the alkaline and sugar decomposition reactions.