Reviewed: Jun. 24, 2008

These were tasty. The recipe was a bit time consuming, but it's a good recipe. My family has a lot of food allergies, so this is the only way they can eat baked beans -- homemade.

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Suzanne S.

Cooking Level: Intermediate

Living In: Plymouth, Michigan, USA

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Reviewed: Jun. 23, 2008

Excellent bean recipe. I forgot the brown sugar and found it plenty sweet enough, with great flavor. I only had time to bake the beans for 1 1/2 hours, I think with another hour or so they would have been perfect. Great recipe, thank you for sharing!

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angmom

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Reviewed: Jun. 17, 2008

I recently made this recipe for my daughter's and son's 13th and 5th birthday parties as a side. The only thing I did differently was buy the beans precooked in a jar, but followed the recipe for the rest of it. The beans turned out fantastic, and everyone loved them! Thank you so much for this recipe, I will be using it again for my boyfriends twins 5th birthday party and I'm sure it will be a success again!

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MelissaT78

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: Hazel Park, Michigan, USA

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Reviewed: Jun. 7, 2008

These were good but too salty for our taste. My guests ate them but no one really commented so I'm not sure if they liked them or not. Also, I wouldn't say they were a lot of work but making them was certainly very time consuming. I was disappointed because I expected them to taste so much better than canned but they didn't. Not really worth the effort then, in my opinion.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jun. 6, 2008

I would give this 4 1/2 stars, if possible. Being from Boston, I made a couple of slight changes...I omitted the ketchup. I also added a dash of ground cloves. Instead of cooking in the oven, I decided, as others, to use my crockpot...No need to heat up the oven in the hot summer temperatures. I rinsed and covered the beans with water overnight. In my crockpot, I added 3 1/2 cups water, with the beans and all the other ingredients; stirred to combine, covered and cooked on the low setting for 12-14 hours (until the beans were tender and the sauce was thick). Excellent!

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jun. 4, 2008

I've made these twice and oh my THEY ARE GOOD!!! Never using the canned beans again.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: May 21, 2008

Fantastic, I used Maple Syrup instead of the brown sugar and a bit more dry mustard, much thicker and best served the next day with a thick slick of homesteader bread from this site! Thanks, nice to find a recipe using dried beans....acadian

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linda

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Reviewed: May 20, 2008

I could not believe how good these were. It was pretty time consuming but very easy. When I made the sauce to put on the beans it did not look like enough at all, it did not come close to covering the beans, but when I pulled them out of the oven two hours later to check on them they were completley coated and smelled all so heavenly. I did not change a thing and they came out fantastic.

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Jennifer Walsh

Cooking Level: Expert

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Reviewed: May 18, 2008

I also like to add chopped green pepper to add a little more flavor to the dish.

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JR

Living In: Peoria, Illinois, USA

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Reviewed: May 10, 2008

I couldn't believe how much trouble I had finding a recipe for "Real" baked beans (not just add some to a can) I was really happy with these...thank you for the good hearty "From Scratch" recipe!!!

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Wendy Vosachlo

Cooking Level: Expert

Home Town: Plum, Pennsylvania, USA

Living In: Springdale, Pennsylvania, USA

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Reviewed: May 4, 2008

I don't like baked beans, but I made these for the rest of my famiy and they said they were delicious. I will be making them again!

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WENNYPOOOH

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Reviewed: Apr. 28, 2008

I was initially very disappointed with this recipe, but it improved vastly after "resting" for a few hours. I had a hunch that the sauce might taste better if I let the ingredients blend overnight in the refrigerator before heating and adding to the recipe. I'm a vegetarian, so I had to make some adjustments; I used Henderson's Relish instead of Worcestershire sauce (they're quite similar), and I added some smoked torula yeast and a few tablespoons of butter instead of the pork. I also lowered the temperature to 300º and baked for about 7 hours (the soaked beans had been boiled for an hour). The texture is great and whatever soupiness was there disappeared after sitting until cooled, but I still taste too much vinegar (my only complaint); the fact that I used Wholesome Sweeteners blackstrap molasses might be having an adverse effect as well (a bit too much like licorice).

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Karen

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

I made the recipe exactly as written and while I thought the sauce part was very good, I had issues with the beans, especially the one another reviewer had mentioned about the beans falling apart after so much cooking. I'll hang onto the sauce part of the recipe, but I'm using canned beans next time and adjusting the cooking time.

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metaldog

Cooking Level: Intermediate

Living In: Misawa, Aomori, Japan

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Reviewed: Apr. 26, 2008

Tasty! For those who complained about mushy beans. I believe it maybe the quality of the beans you brought. I have made more dry beans than I care to try and count and they never came out mushy....until today AND I noticed it right after soaking them. I couldnt even boil them the 2 hours the recipe calls for (they were already too soft). I used the quick soaking method (bring to a boil and set aside)rinsed them, mixed in the other ingredients as the recipe calls for and baked for an hour - 90 minutes. half the time uncovered. It still came out great. I didnt have molasses or brown sugar so i just added about 1- 1 1/2 cups white sugar. turned out great. family loved it, just talking about it makes me want more.

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RasheedsWife

Cooking Level: Professional

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Reviewed: Apr. 21, 2008

I am used to a more spicy bean. I added some cinnamon to kick it up a bit. Still, it was a very good basic recipe and like other cooks mentioned, it was the only "from scratch" recipe on this site. Thanks for posting it!!!!!

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jynx

Cooking Level: Intermediate

Home Town: Trenton, Ohio, USA

Living In: Camden, Ohio, USA

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Reviewed: Apr. 1, 2008

I usually dont care for baked beans at all. But my mom made these and i love them! soo good like no other. She's a big baked bean fan and she likes them way better than any other shes ever ate

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Zeppo

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Reviewed: Apr. 1, 2008

Never buy canned baked beans again! For years I would not eat canned baked beans because they tasted so 'blah'. This recipe has great flavor and texture. I didn't change a single thing in the recipe and I love it as is. Yum!

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emandme

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

This was a GREAT base recipe! I kinda "wung it" and took a bag of kidney beans and a bag of white beans... soaked them in a large bowl until they had expanded and ended up having to take some out so that I would have room in my (6 qt)crock pot. After soaking, I reserved some of the liquid and put the sauce together by taste on the stove. (I did add a touch of vinegar but not much and I also ran out of the dry mustard so I added a few TBS of dijon to deepen the flavor) After the sauce came together I poured it into the bottom of the crock pot, added a full pound of chopped bacon and 2 onions (chopped) and stirred it all together with the beans and then added a little of the reserved liquid from the water the beans soaked in to cover the beans. I cooked them on HIGH for two hours and then turned the beans down to LOW and allowed them to cook slowly overnight. When I woke up the beans tasted GREAT, but had a little too much liquid so I left them on LOW and took the lid off so that the liquid would evaporate some. I did add one more chopped onion after I turned it off for some texture. So excited! I made my first baked beans from scratch! I always wondered if I could and they taste GREAT! It's a great recipe for when you are making baked beans for a crowd. If it was just for my family - I think opening up a can of Bushes Baked Beans and adding a few things would do the trick!

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Feb. 16, 2008

Just love this recipe. I double the recipe and make it once a month using honey instead of brown sugar. Thx for sharing.

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Rahs

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 12, 2008

Super fabulous addition to our Super Bowl menu (in honor of the NE Patriots!). I made them in the crockpot, and only needed 8 hours on "low". Fantastic flavor, great recipe! Definitely a keeper!

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1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

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Boston Baked Beans

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