Reviewed: Jun. 17, 2009

These are really good! My beans were tender after cooking so I only baked them for 2 hours and they were perfect. I also doubled the sauce and mixed everything in a bowl before baking. Super recipe, I will never buy canned baked beans again! Thanks!

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Jun. 15, 2009

finally found a recipe that makes the beans from scratch. all the rest add to a can of baked beans... these are the real deal and they are delicious.

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crazymom3

Cooking Level: Expert

Home Town: Redlands, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Jun. 10, 2009

I'd probably give these about a 4.5 stars. They were really really good. I mainly made these because I had all the ingredients on hand and I wanted to know how much better they were than store bought/canned baked beans. Honestly, they were delicious, but canned (Bush's) are really really close to being just as good. I did use 2 cans of white beans, one being navy beans and one was another kind of bean. We made the bacon up (to drain the fat) and then crumbled it to add in the pot. I would make them again (just to say, "they're homemade!"), but canned are pretty much just as good.

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kellytwist

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 5, 2009

I really enjoyed this recipe. The husband has never had homemade baked beans, he is now a huge fan.

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Busymantis

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Reviewed: Jun. 4, 2009

I have been looking for a recipe for beans for a long time,and these are really tastey beans.The bacon I used was called campfire bacon.It has a really good smoke flavor and sure added to the taste of the beans.I also doubbled up on the sauce and the beans just sucked it right up.Thak You for the great recipe.

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serveyor

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Reviewed: Jun. 2, 2009

Very easy. The only change made was double the sauce and i did not use the water from the the soaking beans.Added alot more flavor and everyone loved them Thanks :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: May 25, 2009

I looked all over for a esay baked bean recipe and thank god i found this one.It was my first time makeing them and they came out great.Momorial Day was a hit!!! THANKS

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willie

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Reviewed: May 24, 2009

The Saturday before Memorial Day 2009. Tried your Boston Beans and it was just what I was looking for, where, I cook my beans first. This is easy, great and everyone should try it once. I have a 20 year old grandson who does not eat beans at all and a 15 year old who will eat them but does not care a great deal about beans. Next time I cook them I will start with 4 lbs. of beans. The 2 boys ate all the beans and I got to taste them. Go easy on the potato salad and bar be que and do lot of beans. From 1 happy granny in Texas.

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Aunt Mabel

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Reviewed: May 14, 2009

Good. The flavor of the beans came through well. A bit too much molasses for my taste. I think I will halve next time I make this.

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AdamT

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Reviewed: May 5, 2009

Far too much salt. Would have been nice if it wasn't so salty!

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hcook

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Reviewed: Apr. 30, 2009

Very good recipe. I have made them several times, I add the whole lb of bacon and a whole sweet onion but keep the rest of the ingridents the same. Everyone smells them baking in the oven and can't wait to eat them

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Carol

Cooking Level: Expert

Living In: New Tripoli, Pennsylvania, USA

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Reviewed: Apr. 27, 2009

This turned out great! I soaked the beans in luke warm water from 10pm-7am. I drained them and they sat around for a few hours. Then I boiled them for about 40 minutes. They looked like they were all turning to mush. I was very worried I would have mush as a final product. They sat again for a few hours and then I baked them for 2 hours. They ended turning out great-not totally mushy and some of the beans still had a bit of a bite to them. My husband loved them!!!!!!!!!! I scaled the recipe to 4 servings. I doubled the liquid ingredients-but only did 3 tbsp of the molasses instead of the 4 that would have doubled it. I will definatly make this again. It is quite durable.

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mlcspouse

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Reviewed: Apr. 24, 2009

These are better than the recipe that is kept a secret by the dog. The only thing I can say is that it takes two hours for the beans to get tender and I did what someone else did and doubled the sauce. They were a big hit. Thanks so much no more buying baked beans in this house.

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VICKSEXT

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 13, 2009

Absolutely wonderful taste. My changes: 1 lb of pinto beans instead of navy beans. I doubled the sauce ingredients and after the beans had boiled for about 90 minutes, I put them in the crock pot with all the bacon, the sauce and some of the water, turned it on high (about 325) and left them for about 8 hours. They were still a bit firm, but I like my beans that way. I'd imagine that more time = softer beans.

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HelenWheels

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Reviewed: Apr. 10, 2009

Very good...reminds me of my mother's recipe I lost. Growing up in NB, Canada, home baked beans were a staple. I didn't have enough bacon for this recipe but it was still very good. Next time I will cook the bacon first, to try to cut down on the bacon fat. I also can't get the dried beans I wanted here in Indiana, but northern beans worked out well. I wouldn't change a thing about this recipe....

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CANUCK2

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Reviewed: Mar. 26, 2009

Fabulous. Very French canadian tasting. A little male syrup does go aloang way.

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krasmuss

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Reviewed: Mar. 24, 2009

These beans were the first I have ever tried. The flavor was great, I tried to follow the recipe exactly for the first go around. I did take the advice to cook the bacon first, I wasn't sure if I should cook it crisp or not, so I cooked it in the oven on 400 for 7 minutes. Everyone loved the flavor, but we all decided I should have doubled the sauce as they were awfully dry. I simmered the beans for 1 hour as they had soaked a lot longer than I had planned. I believe they cooked in the oven for 3 hours. Still I little hard, but I didn't want them to get drier.

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kewkew

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Reviewed: Mar. 20, 2009

I did start with tomato sauce instead of ketchup to keep with the "nonprocessed" food idea. The flavor was awesome! Had to keep tasting them just to make sure.... My family comprised of myself, my husband and 7-year-old daughter actually ended up finishing up the entire batch in one setting. Am making them again today for a family party.

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DancingBear6

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Reviewed: Mar. 16, 2009

I cook for about 30 people at an assisted living home & they love this recipe. I followed the recipe exactly (except I use northern beans instead of navy) the first time around and they loved it. The 2nd time I used canned northern beans so I could skip the overnight soaking & boiling and they couldn't tell the difference.

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Kimberly

Cooking Level: Professional

Home Town: Saint Charles, Michigan, USA

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Reviewed: Mar. 15, 2009

These are great- a nice recipe for beans from scratch. I made it in the crockpot, soaked the navy beans overnight first. it took about 10 hours but they were worth it! I have made many bean recipes over the years, but never used a crockpot. (And believe me, not all of them work out). Stick with one that does It is the easiest, best tasting, and energy efficient. Your search is over- this is the one.

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Babinni

Cooking Level: Intermediate

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