I think you have hit on a very interesting taste combo here. i admit, I first thought, yuck--but I did reread and see the affinity with the beans and it sounds like a great idea for ham and turkey sandwiches. I make a plain bread that uses regular oatmeal ground in a blender. It is very nice for sandwiches--sturdy, but with a fine crumb. And I like honey-mustard things (if they are appropriate, not overdone!). The Betty Crocker credit did put me off, but I can see the possibilities. I'll give it a try for Thanksgiving leftovers, thanks!

Oh, and here is another honey-mustard combo for you (well, no honey but the same sweet-sour concept). Apologies in advance if you are a vegetarian.

Apple-Mustard Sauce for Pork
From a long ago Gourmet Magazine
Makes 3-1/2 cups

1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 Tablespoons dark brown sugar
1/2 cup dried apples -- finely chopped
1 Tablespoon cornstarch
2 Tablespoons Dijon mustard

In a saucepan, combine the vinegar, wine, cider, 3/4 cup stock, brown sugar, and apples. Bring to a boil, stirring occasionally, and simmer 5 minutes. In a small bowl, whisk together cornstarch and remaining 1/4 cup stock and add to apple mixture in a steady stream, whisking. Bring to boil and simmer for 2 minutes. The sauce may be prepared up to this point 3 days in advance. Remove from heat and whisk in the mustard, and salt and pepper to taste.

NOTES : I omit the apples--they are expensive and I prefer the smooth texture.