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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Reviewed: Mar. 9, 2009

I used 1 T less molasses & added more brown sugar. Turned out perfect!

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appleallen

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I, too, cooked this in a crock pot. Turned out pretty good. I prefer it with a little more brown sugar, but this wasn't bad at all. Will certainly make again.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Feb. 19, 2009

These were very good. I did make them just as the recipe said, and they turned out fine. I even used an authentic, old bean pot! I will probably use my crock pot next time, but I just had to use the old bean pot the first time. I will also make them barbecue flavor next time.

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DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 19, 2009

I was looking for a classic baked bean recipe using dried beans, and this fit the bill perfectly. I doubled this recipe, soaked and precooked the beans as recommended. They turned to mush--next time I'd skip boiling the beans before they're baked, and I'd also pre-fry the bacon before adding it to the beans. They were fabulous, but shoe leather would be fabulous combined with that much bacon fat. Wonderful flavor, though, and perfect amount of sauce and spices. I added a little liquid smoke per another review, and some extra molasses because I didn't have any brown sugar. I'll make this again and again!

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Heather

Cooking Level: Expert

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Reviewed: Feb. 10, 2009

These are delish. I made mine sans the swine, and they were still super-tasty. If you're doing them in the crock pot, cook them longer. Mine took every minute of 2 hours of boiling and 5 of cooking to make them soft.

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smallpotatoes

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Reviewed: Feb. 3, 2009

Delicious. Did these in the slow cooker after soaking the beans overnight. The house smelled wonderful and the beans were delish.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Feb. 2, 2009

So easy and so good. I doubled the recipe and then made a little extra sauce because i like the beans very moist. This recipe is a keeper!

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 2, 2009

very good & easy recipe! I made mine in a crockpot , other then that followed recipe If your looking for a real Boston baked bean here it is . Thanks for sharing :)

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jeeziebell

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

This was the first time I had ever made baked beans from scratch. I thought they were easy and very good. I did add about a tablespoon of finely diced bell pepper before baking. I will make these again, possibly upping the sweetness a little. Thanks for sharing.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Feb. 1, 2009

I recommend cooking the beans much less before baking and using about half the bacon. You may need to add a little more liquid if you precook then less. I choose to use a spicy honey mustard intead of ground mustard but the gound musterard is probably fine too. All in all, I would say these are great.

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SamsDad99

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Reviewed: Jan. 26, 2009

Well, I didn't have the best of luck with this recipe:( It took about 4 hours to cook. I did soak them, I did boil for two hours, then I baked them and had to for 4 hours and they were still hard:( Oh well, I gave it a shot.

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Brenda

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

I give it 4.5 stars. I cooked the bacon before I added it to remove some of the fat. I also put the beans in a crock pot after simmering the beans on the stove. It cooked between 4-5 hours on high. I needed to simmer the beans for more than 2 hrs - this might be because of the higher altitude I was cooking at. Overall, this recipe was a hit and I will make it again!

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HeidiN

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Reviewed: Jan. 11, 2009

Prepared these with baked ham for open House Christmas Eve. Big Hit. Will make again

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LDUBEAU

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Reviewed: Jan. 4, 2009

We make lots of baked beans in our house because my son takes them for lunch at school every day. We decided to try a new recipe, and found this one to be a bit on the tangy side. If you like a sweet baked bean, you may need to add some extra sugar or even some maple syrup. The nice thing is that you can taste the sauce after a few hours of cooking and adjust as you see fit. They DO carmelize nicely towards the end, though, so don't go overboard with the sugar midway through the cooking.

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dhay616

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

1st time bean baker... had my fussy neighbour over for supper and baked a ham too. Best baked bean recipe I ever tried. Worked very well. I did substitute half of the ketchup with some barbecue sauce I had on hand.. added some great flavour. Will definitely keep this recipe to make over and over again! Thanks alot!

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PISADL

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Reviewed: Dec. 29, 2008

I am deathly allergic to beans, although I wanted to make them for my bean loving family on Christmas as a surprise! Well, for not being able to taste test them, the family loved them. I guess I did good. Was kind of time consuming, but they loved the taste.

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Cinbin

Cooking Level: Expert

Home Town: Ironwood, Michigan, USA

Living In: Kalkaska, Michigan, USA

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Reviewed: Dec. 28, 2008

I wish I could rate this 10 stars. Outstandng. I searched a long time for a baked bean recipe that did not use canned beans. I made this for a large crowd and everyone raved "best beans ever". Only changes I made was not adding the extra salt (personal preference). I also pre-cooked the bacon to cut down on the greese.

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StartingOut

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Boston Baked Beans

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