Baked Beans from Scratch Recipe Reviews - Allrecipes.com (Pg. 5)
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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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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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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Photo by Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

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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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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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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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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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80 users found this review helpful

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Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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