Reviewed: Nov. 30, 2003

These were good, but better the next day. I added some liquid smoke. I think I would have liked a bit more of a 'barbeque'-type flavor, but otherwise these were great.

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X-NMAC

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Reviewed: Oct. 17, 2003

I'm sorry but nobody liked this recipe at my house. I have never made beans from scratch before, this just wasn't what I was expecting. I found the sauce kind of vinagary (maybe the ketchup or worcestershire sauce), but I think I would like it better with a darker, richer, sweeter sauce. I'll try one with maple syrup next time.

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TRICIA2431

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Reviewed: Sep. 10, 2003

These were a hit at our last BBQ. I really liked the fact that the beans were not very liquidy at all.

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fullfive

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Reviewed: Aug. 15, 2003

I have been trying to make good baked beans for years and have not been successful until now. This a great recipe! I didn't have the time to soak fresh beans so I used two large cans of Pork & Beans which had been drained. It turned out beautifully. Just keep an eye on it to monitor for dryness.

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CHANDLERS1

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Reviewed: Aug. 11, 2003

This is a keeper! I made this for the first time this weekend and followed the recipe exactly as written. I was so pleased with the outcome, and everyone at the BBQ raved about the dish. The only thing I had a problem with is the size of the dish for final assembly. The recipe suggests to use a 2 qt. bean pot or casserole dish, and I had to use something bigger in order to have room for the sauce and bean juices. (Now, I know!)

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Jul. 27, 2003

This was wonderful !!! I made it pretty much like the recipe stated, I used less bacon though. I had my doubts at the beginning with the sauce, it did not seem like very much in comparison to the beans, but it worked out beautifully. I will be making this at work for a barbecue and am certain it will be a hit. Thank you for sharing.

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AGEM

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Reviewed: Jul. 8, 2003

Excellent, I made this for a 4th of July feast in Germany - There is no molasses at our little store so I used Zuckerrueben Syrup (sugar beet) and it worked out great! We sure miss our at home beans but this was a good treat!

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MChutka

Cooking Level: Expert

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Reviewed: Jul. 4, 2003

I made this dish trying to emulate my grandmother's baked beans, and it came very close! I used 1 cup each of navy, great northern, pinto, and lima beans. My grandmother uses kidney beans in her's, so that's an alternative too.

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SJANAE

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Reviewed: Jun. 24, 2003

My mother told me these tasted like canned beans. Huh. "Do you like canned beans?" "Yeah." So there you have it. If you like canned beans only with a lot more work these are the beans for you. I personally thought they were slightly better than canned beans. Either way, they were good.

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QUEENNMAB

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Reviewed: Apr. 18, 2003

This reminded me of my mom's baked beans. DELICIOUS! It was my first attempt at making baked beans from scratch, but certainly not the last! I used Canadian maple syrup instead of molasses, and onion powder instead of onion (I ran out of real onion). I also saved a couple slices of bacon, fried it until crisp, and crumbled it for garnish - very yummy. A loaf of homemade bread fresh from the oven topped off the meal. Just like when I was a kid!

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Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

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Reviewed: Mar. 10, 2003

These turned out fantastic. I thought it was going to turn out too sweet but it really came out just right. I made this one for my folks and they were raving about it. Instead of soaking the beans overnight I used the quick-soak method you can find on the back of most bags of beans. Maybe next time I'll add some diced ham!

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KEVINCOOK

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Reviewed: Feb. 9, 2003

Perfect baked beans, just like my mom used to make. will make this again and again!

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MEWENDY

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Reviewed: Jan. 7, 2003

I didn't have navy beans, so I used pintos. Only used the molasses, not the sugar, was plenty sweet. Very good flavor. I did add some liquid smoke. Good recipe.

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TEDDER

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Reviewed: Jan. 7, 2003

Perfect flavor and presentation, Anita! I've never had a baked bean recipe be so precise and come out so perfect. In only 3 hours with a stirring half way through cooking time, we had great baked beans! My husband just kept saying "this is a keeper, this is a keeper"! Gee, I think he liked them...;)

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MAGGIE MCGUIRE

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Reviewed: Dec. 26, 2002

This recipe was very good. I made it to go with Christmas dinner and it was a hit. I reduced the sugar to 1/2 of what it called for because I was worried it would be too sweet. I also left out the bacon. It was great!

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CBURCHELL

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Reviewed: Dec. 1, 2002

This was a great recipe, just the right amount of sweetness. I would make sure to simmer the beans long enough in plenty of water. I stirred the beans halfway through cooking to avoid drying out the top layer.

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CATECRUM

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2002

Great recipe, I added extra maple syrup for added flavour.

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peternf

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: Nov. 18, 2002

Awesome! Great flavor and really easy to make. Be sure to let the beans bake for the entire time, it really makes the dish. Will definately make again!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 5, 2002

The flavour of this recipe is excellent. I, like many other reviewers, had never made baked beans from scratch. I'll definitely make this recipe again, including several modifications for our taste. We found them too sweet, and would recommend adding a little bit of sugar at a time, to taste, or omitting entirely. Also, I added about 4 Tsp. tomato paste in addition to the ketchup, wanting a bit more tomato flavour. That worked nicely and didn't increase the sweetness as ketchup would. I did not add bacon, as I didn't want the smokey flavour and they were great. The food processor worked very well for the onions! Had I fully covered the beans with water I would have found them wet enough. They were just a little dry this time. I don't think they need to be cooked for quite as long. 2 hours was more than enough in my oven at 325. Thanks Anita for a great recipe!

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CWISS

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Reviewed: Aug. 22, 2002

Out of all the baked bean recipes I found on this website, this is the only one made from scratch. I didn't want a "redo" of the canned stuff. These came out really good and even though you had to plan ahead, they were super easy. I also added some garlic, and cooked the beans with ham hocks for more flavor. I tripled the recipe for 25 people and had plenty left over. Everyone wanted the recipe! It's a keeper!

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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