Reviewed: May 17, 2013

This recipe was too sweet for us so we try to cut down on the sweet items when we make this. I tried changing too many ingredients once and that was a big mistake.

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Reviewer:

Gwenfron

Reviewed: May 7, 2013

Used pinto beans that were soaked overnight and cooked it in a crockpot. Turned out great!

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Reviewer:

froggie

Reviewed: May 6, 2013

This is very good, I use salt pork in this recipe and leave the salt out, cause the salt pork puts enough salt. This is my mothers recipe when we where little, she always said use salt pork and never add salt when you use salt pork. I also rather used salt pork I have to cut up myself instead od the sliced stuff they slice in the super market.

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Reviewer:

Dabratt

Cooking Level: Expert

Home Town: Iron River, Michigan, USA

Living In: Goodman, Wisconsin, USA

Reviewed: Apr. 27, 2013

These taste fantastic! So, so easy and the aroma while baking is intoxicating. We are very salt sensitive, so the only change I made to the recipe was to omit the salt. Yummy.

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Reviewer:

Bean Mary

Reviewed: Apr. 21, 2013

I have made this twice now. It's amazing! I usually take a shortcut and use canned navy beans. 6 14.5 ounce cans Navy Beans is about the same as a 2 cups dried beans. I rinse the beans well and then follow the recipe as written. That is really the only change I've ever made. Everyone loves these and they are delicious as left overs as well. Perfect to take a long to a pot luck or BBQ!

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Reviewer:

ASTCLAIR1

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Apr. 20, 2013

Tastes just like my grandma used to make! It was one of those recipes that she never put down on a recipe card. Been looking for it for years! Although I did not use all of the salt that the recipe calls for.

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Reviewer:

suntater

Living In: Danville, Indiana, USA

Reviewed: Apr. 12, 2013

I made a few alterations. I used salt pork instead of bacon and only 1 tsp of salt. Other than that I followed the ingredients to the letter. I soaked my beans overnight, drained them. I didn't simmer them, since I'd never seen my mom do that, instead I threw them in my ceramic bean pot with all the other ingredients and let them go in my oven at 350 all afternoon. I checked every so often adding water as needed, testing the beans for doneness, and took them out when they tasted right. Couldn't be easier. Delicious flavor. The ketchup made them taste a little different than the true Boston baked beans I grew up with, but I actually like these better. Way more flavor. Great recipe.

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