I’ll have to look for those. I like to have some cans of baked beans around.
My mother used to create a “creamed beans” thing-- a butter (in those unenlightened days it was margarine)/flour roux, then dump in a can of Pork & Beans. The roux thickened up the juice. Ate it over slices of white supermarket bread. Yum! I’ve always been partial to gravy sopped up with bread or biscuits.
At one of the grade schools I attended, when the cafeteria fare was chicken a la king over biscuits, a girlfriend with similar taste used to join me in acquiring as many biscuits as we could from the “non-soppers” at our table. Good times.