Reviewed: Dec. 11, 2007

These were good. I used great northern beans because that's what I had. I tried to put them in the crock pot but didn't cook them long enough so they were a little tough. I will bake as instructed next time. I had never had beans with molasses before and I think I may prefer them without it. I will try again with and without. They did smell wonderful while they were cooking. It's nice to have homemade instead of from a can. Thanks

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MGBJERRY

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Reviewed: Dec. 3, 2007

These were great! I made them for Thanksgiving and received a lot of compliments. I did cook the bacon first and only added about 1/2 of the bacon fat. I also doubled the amount of sauce... Wonderful flavor!!

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 29, 2007

Thanks! I have been searching and searching for a "real" baked beans recipe. All the recipes I found used canned beans. My husband loves baked beans so I want to surprise him with this recipe!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

These were okay.

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Wendy

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Reviewed: Nov. 7, 2007

this was just like my mom's. loved it

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Debi

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Reviewed: Nov. 3, 2007

This is a wonderful recipe - tastes just like my Mom's! I would recommend cooking them for 6-8 hours at a low temperature in the oven 325 or so. You will have to add more liquid as they cook but they will develop a deep brown colour and an amazing flavour - worth your time!

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Cookebrooke

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Reviewed: Oct. 30, 2007

These were okay, but a little too salty for me.

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KSTUBBLE

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Reviewed: Oct. 24, 2007

this was good fresh firm beans with flavor thats freezable and less costly than the mushy caned ones

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Sep. 27, 2007

Pretty good baked beans. My husband liked them and he usually prefers a more savory bean recipe.

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Trudy

Cooking Level: Expert

Living In: Kent, Washington, USA

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Reviewed: Sep. 12, 2007

Mmmmm, yummy! Took forever to find a real baked bean recipe on here that didn't call for canned beans - hunh? What's the point of that? This recipe is so simple - I did these in the slow cooker and took the cover off for a couple of hours to let them thicken up - best baked beans I have ever had! It makes a lot and is so much better (and cheaper) than canned beans. Excellent!

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Ellen Pfeiffer

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Reviewed: Sep. 2, 2007

These are good but no better than Bush's Baked Beans from the can. I have no complaints about the recipe, and I followed it exactly. Everyone thought the beans were great. However, although the recipe is easy to follow, it is also time-consuming. And I don't think, in this case, it's worth the extra time to make these beans homemade when Bush's is just as good, faster, and cheaper. If you want the glory of homemade baked beans, then this recipe is for you.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Aug. 29, 2007

I have never attempted making baked bean before now so I can't compare this to any other recipe. I did all of the cooking in the microwave (at the lowest setting) it was very hot today and I didn't want the oven on for hours. These were excellent beans, I cut down the sugar and I need to add more water during cooking. I will be making these again for sure.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 18, 2007

The first time I made this receipe it turned out great! Yes, it was easy and tasty. I am going to be making it again for tomorrow. Awesome stuff!

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Jaymark2

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Aug. 8, 2007

Recipe was great, but onions vary in size. Rather than say 1 onion, say 1 cup (or whatever amount) chopped onion, which would make the recipe more accurate, and consistent.

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Darryl

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Reviewed: Jul. 5, 2007

They came out really great. The croud loved it.

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Busy Mom

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 25, 2007

Not for the impatient, I pulled these beans out of the oven 24 hours after I put them to soak. They were very good though!!! Yum! I left out the bacon to save money (that's the same reason I am making my own beans). So, for those of you with the time, this recipe is a must! The only suggestion I would make is to add even more brown sugar, they weren't sweet enough for me.

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Jen in GA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Jun. 11, 2007

This took a lot of time (not a lot of effort), but it was really worth the flavor. I doubled the sauce for more flavor and added an extra 1/4 cup of brown sugar. Next time I will cut the salt in half in the barbecue sauce - it was pretty salty. Otherwise, it was very tasty!

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AmberBT

Cooking Level: Expert

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Reviewed: May 30, 2007

I made a double batch of these beans for a big barbecue party. I cooked the beans in my crockpot before transferring them to my bean pot with the other ingredients. I put it in the fridge overnight and cooked them the rest of the way through the next day. The notion of adding raw bacon felt wrong to me, so I cooked the bacon halfway before adding it to the beans. I probably kept the bean pot in the oven about an hour too long (5 hours instead of 4). When I checked the beans at around 3 hours they still seemed soupy. I lost faith and took the lid off for about an hour to cook off some of the liquid. This resulted in the beans being slightly stiffer than I was shooting for. When I make them again I will trust the recipe (although I will still pre-cook the bacon). This is a really nice recipe that I enjoyed cooking, serving and eating. Thanks!

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 21, 2007

Definitely a keeper- I used all of the same ingredients listed in the original recipe, but I wanted to make mine in the crockpot. I soaked my beans for 8 hours, then simmered my beans for 1 hour. I layered the beans, onions and bacon in my crockpot, then added a double batch of the sauce. I added enough water to cover and set on low for 10 hours. I like my beans thick, so for 2 hours I left the lid off and the sauce thickened very nicely. I had many requests for this recipe. I can't wait to make it again for Memorial Day.

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TBYE7

Cooking Level: Expert

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Reviewed: Mar. 10, 2007

Delicious! Used BBQ sauce instead of ketchup. Easy too.

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Lisa

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Boston Baked Beans

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