Reviewed: Oct. 15, 2009

This was great! I have a secret addition though that makes everyone go wow! What is in here that's different? Depending on amount made I grate on large apple with the skin on, it is delicious. Adds great flavor.

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Miss La-Ti-Da

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Reviewed: Oct. 14, 2009

These were very tastey, but they took a lot of time to cook in the slow cooker. I liked them a lot, but I'll probably just stick to canned since they were very similiar, just required a WHOLE lot more effort.

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MrsLewis

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

Wonderful! I did as a few other commenters did, and made these in the slow cooker. I soaked them for 8 hours or so, got them into the slow cooker, covered them with the sauce and then a bit of water. I actually did this last night, and then before I left for work I started them on low. This afternoon I turned them up to high for the last three hours and they came out absolutely perfect! I used leftover ham (diced) instead of bacon.

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Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 4, 2009

From reading Ralph Moody's books, we wanted to make the New England beans his mother made. This recipe fits the bill and is delicious! I don't think our family will ever be able to go back to the canned baked beans. These are so much better!

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Rhonda N

Cooking Level: Expert

Home Town: Temperance, Michigan, USA

Living In: Jonesborough, Tennessee, USA

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Reviewed: Oct. 3, 2009

Incredible! I think I'll leave out the bacon next time because the beans are excellent, and don't need the extra fat tainting them! Excellent w/ cornbread, as suggested.

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mollykathrynlewis

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Reviewed: Oct. 1, 2009

we loved it...doubled nicely.

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fortunateone77

Cooking Level: Intermediate

Living In: Eganville, Ontario, Canada

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Reviewed: Sep. 23, 2009

Awesome Recipe...My husband loves it...NYC

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Andrea Pompeo

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Reviewed: Sep. 17, 2009

These were delicious. The only cahnge I made was to use great northern beans instead of navy since it's what I had on hand. Next time I make I will probably skip the bacon just because I'm not a big fan.

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Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 8, 2009

I was looking for a recipe that didn't use canned baked beans, and this was exactly what I wanted. I doubled the sauce (except for the salt) per other reviewers suggestion, and it was just perfect. They had just the right amount of sweetness. Brought them to a cookout, and they were the first thing to go! I will use this recipe anytime I want delicious homemade baked beans.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 8, 2009

Delicious! I was out of ketchup and used barbecue sauce instead. I eliminated the brown sugar because the barbecue sauce is sweeter than ketchup. And I skipped the bacon and added just a teaspoon of liquid smoke. DELICIOUS! I served it with drop biscuits and barbecued chicken, and my 3-year-old asked for more.

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Jessica

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Reviewed: Sep. 5, 2009

Fantastic recipe which everyone loved. Will become a regular for us. To make this an a one pot meal I added some ribs and belly pork and after 2 hrs cooking some sausages.

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minguier

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Reviewed: Aug. 6, 2009

I have made these beans a number of times. They are fabulous! You won't find a better, made from scratch, baked bean recipe so search no further.

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Kris

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Aug. 2, 2009

This was a fabulous side dish! We loved it! I did alter the recipe some and used canned Navy beans. I used some bacon grease and sautee'd the onions for about 5 minutes and added the rest of the ingredients, adding the beans and bacon last. I used water in place of the cooking water and it was still wonderful! Definitely a keeper! Definite 5 stars!

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CookinginSnowflake

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Reviewed: Aug. 1, 2009

I put this into my slow cooker and let it simmer all day long for like 9 or 10 hours on low- it was lovely!We loved it. It made loads, so I put some in the freezer for a quick side or baked potatoe topping on another night.

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Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

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Reviewed: Jul. 29, 2009

I created this recipe in the slow cooker, as it is summer and it's impossible to put the stove on for that long... Too hot! I put it on "Low" for 10 hours and it turned our beautifully! I omitted the salt and painstakinly removed what fat I could from the bacon. Everyone loved it! My husband said it tasted just like his moms. I've make it twice since then. I double the recipe because it freezes nicely and makes for a great lunch!

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boyerv

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Reviewed: Jul. 27, 2009

Great recipe, my first time making baked beans from scratch and came out great. The night before I soaked pinto beans in ice cold water. I first fried up the bacon in a deep pan. I removed the bacon and put aside for later. I used that same pan with the fat and bacon bits to cook the beans for almost 1.5 hrs. This simmered the water down to very little so I didn't remove the water since I figured there was a lot of flavor in the water. After that I just added the bbq sauce ingredients minus the brown sugar (all still in the same pot). I also added about 1/4 teaspoon of emeril's essense and 1/4 teaspoon of dried chiptole powder too. After the sauce was done, I added the bacon all crumbled up and some left over ground taco meat I had in the fridge from the previous night. Baked it all in the oven for about 3 hours. Came out great!

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kbz2002

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Jul. 25, 2009

I started this the night before, cooking the beans with a meaty ham bone. After simmering for a few hours, the beans were soft, so I removed the meat from the bone, drained the bean liquid (I used both white beans and baby lima's and it was great), mixed it all together with the called for ingredients and a small splash of liquid smoke, and set the crock pot to cook low over night. About 2 hours before serving, I put the dish in the oven @ 350* to start, then down to 250* after it bubbled awhile, stirring occasionally. Took it to a BBQ, and not one bean was left. Good thing I tripled the recipe. These were not runny, so easy to eat with out them running all over your plate. The ham was a bonus, so I will do it like that again.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Jul. 19, 2009

This is a fantastic recipe! The only reason I'm not giving it 5 stars is because mine were a bit too watery. I had to raise the oven temperature at the end and cook them for 10-15 mins longer to get them to the right consistency. The taste was perfect!

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Jul. 16, 2009

This is the first bean recipe that I have made that actually lived up to its claim. Everyone liked them. Some more than others but overall it was a win. I did the soak the beans overnight and stopped the cooking when the beans were Al Dente. When the beans were baked in the oven they finished cooking through and tasted great. The texture and the flavor was what I would expect if I had ordered them in a restaurant.

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Mike

Cooking Level: Intermediate

Living In: Saegertown, Pennsylvania, USA

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Reviewed: Jul. 16, 2009

These were good. Mine did turn out quite dry but the flavor was really ood. Next time I will just use lots more water!

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Boston Baked Beans

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