Apple Baked Beans Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 10, 2014
I think this is great. I have added canned pork to make this a main dish with more meat. I also replace one can of the pork and beans with drained kidney beans. This makes it less soupy and also gives more variety. I also leave the skins on the apples, more vitamins and fiber. Very yummy. My 3 year old loves it.
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Reviewed: Jan. 6, 2014
I love this recipe. I used at least that much bacon if not more. I highly recommend this recipe .
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Photo by lutzflcat
Reviewed: Nov. 19, 2013
This recipe does not specify whether or not to drain the pork and beans. I chose to drain them, and I wish that I’d at least added some of the bean liquid back to the mixture before going into the oven. We like our baked beans cold better than hot. I typically remove them from the oven before the recommended cooking time, so there’s a little more liquid as I think that consistency is better when cold. I made half a recipe, set the timer for 80 minutes (10 minutes less than the recipe indicated), and the beans were slightly overcooked. I think 90 minutes would have been a disaster. I added some water to the dish, mixed it in well, so all was good. I mention this only because 90 minutes sounded like a lot of time to me for baking beans, so you may want to be cautious, and start checking them at 60 minutes for doneness (I know I will the next time). These are fairly sweet baked beans, but they’re good. My apples probably were closer to being minced than chopped, so the next time I will cut them a little larger, so I know when I’m biting into apple.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Sep. 7, 2013
I love this recipe for baked beans! To tell you the truth I have had it for years from a friend but misplaced it and was hoping someone posted it here...yippee you did!! Always a crowd pleaser!
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Cooking Level: Expert

Home Town: Levittown, New York, USA
Living In: Deer Park, New York, USA

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