Reviewed: Nov. 15, 2009

This was my third and final attempt at baked beans that weren't horrible - and they were exactly the opposite! This is a keeper for sure. I also added 1 finely diced green pepper, 1 tsp. vinegar, 1/2 tsp. dry mustard and a dash of poultry seasoning. I added a little less water after hearing it was too soupy, but mine actually turned out a little dry, so I would stick to the recipe. Although many people said they were too sweet, I found the opposite and added some brown sugar mid-way through cooking - perhaps because my molasses were unsweetened.

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Nicholai

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Reviewed: Nov. 1, 2009

A bit on the sweet side but very delicious anyhow.

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Dani

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Reviewed: Sep. 23, 2009

We really liked these, nice flavor. Beats the can, thats for sure!

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jenny

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Reviewed: Sep. 9, 2009

My husband liked these and ate them, but my kids wouldn't eat them.

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DAS079

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

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Reviewed: Sep. 8, 2009

I give this recipe a two as kind of an average. Please note, I followed the recipe to the letter. People at the party left their beans on their plates. Here's how I came to the two average. The flavor is terrible. Too sweet, no kick and no dimension. The cheapest canned beans have more complex flavor. For technique, I would give this recipe five stars. This has got to be the way to cook beans for perfect texture. The problem here is in the ingredients. It should have been a red flag when there was no vinegar, no mustard, no roasted peppers, etc. The Worcestershire sauce and chili powder are no match for the syrup, molasses and brown sugar. I'll use this recipe as a guide to come up with beans that please a Midwestern crowd.

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h0t5auce

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Milan, Illinois, USA

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Reviewed: Sep. 7, 2009

I picked this recipe because I had all the ingredients. I received many compliments. Next time I may add bacon and maybe something to make them spicy. Very good baked bean recipe but I sort of like a kick to my food.

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JoJoAidan

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Reviewed: Aug. 3, 2009

I soaked the beans overnight and then put everything in the crockpot at the same time to let them cook. I also used ham to season the beans that I had left over from a Sunday dinner in the freezer. These beans were great. I would not change a thing. I cooked them in the crockpot on low overnight and then turned the crockpot up to high when I got up in the morning and let them cook for 3 more hours or so. They were soooooo good. My three year old who hardly eats anything loved them. She even asked for seconds and I had to fry her some chicken to go with the second bowl.Thanks for the great recipe.

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SHANIENEE

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Reviewed: Jul. 5, 2009

This recipe is wonderful. I cut the Maple syrup in half, because we often think recipes are to sweet. I also put it all in the crockpot all day and took the lid off for the last hour or so to thicken them up a bit. I will be making this recipe many times. Thank you

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STHORPE

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

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Reviewed: Jun. 20, 2009

I've made this recipe 3 times and its been a hit each time. Heats up the house a bit with the long cooking time, but so worth it. Thanks!

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Feb. 26, 2009

Fantastic when used as a base recipe. I added white vinegar (1-2 tsp), 1/2 tsp dry mustard, a dash of poultry seasoning and used red kidney beans as that was what we had on hand. It needs a tang to counter the sweet. I also cooked the onion and garlic first for a more complex flavor.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 31, 2009

The first time I made this, I used pancake syrup and it was way too sweet. I just made this recipe again. Except this time I used pure maple syrup. It was fantastic.

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Lori in Detroit

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 13, 2008

These came out pretty well, although next time, I think I would double the "syrup" part of the recipe...they weren't quite as flavorful as I would have liked. I doubled the whole recipe this time. As written, the recipe says it will serve 10, but that seems very unlikely to me.

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BONF

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Reviewed: Nov. 21, 2008

I added mustard, minced green pepper, ground beef, and omitted the maple syrup to the recipe. Very tasty, we served with corn bread for a complete meal. We will definitely be making again.

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carollou3

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Reviewed: Oct. 24, 2008

Everybody in my family liked this, though we all found it too sweet. The long cooking definitely adds a richness and depth of flavor. I added mustard in with the ketchup mixture, and a half pound of partially cooked bacon and some leftover grilled bratwurst. I also found the beans quite soupy, though that may be because I cooked them in a cast iron Dutch oven and couldn't drain them well after the initial boil. (The soupiness was corrected with cooking after the first three hours at 225 and then for 1/2 hour at 400 before serving, as I was baking muffins.) Next time I think I will omit the maple syrup and use only the brown sugar, and again add mustard and bacon.

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