Reviewed: Mar. 10, 2007

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

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Reviewed: Mar. 8, 2007

I soaked the beans for 17 hrs (I know.. a long time.. overnight+all day while I was at work!), came home and boiled them for a little under an hour and they were good to go. I followed the recipe, but couldn't find a 2qt dish, so I used a 8x8... and it was really full! Halfway through, I realized there was just too much liquid and it was watering down the taste (probably my fault for using the wrong size dish), so I made another batch of the sauce and mixed it in with the beans, baked it for the rest of the time, and it turned out great! Great flavor! Like another reviewer said, they taste similar to the can, so I'm not sure it's worth all that time, but I'm not too picky and the can taste fine to me. Oh and I only used 4 strips of bacon. Anyway, thanks!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 4, 2007

I only use this recipe now. I use bacon ends and pieces instead of bacon slices and just start to cook them before adding them to the bean mixture.

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NorahB

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Clearfield, Utah, USA

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Reviewed: Feb. 19, 2007

Good, but I had to add 1/2 c more brown sugar. I like them sweet.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 14, 2007

I followed the recipe except that I left out the bacon and used some tomato paste in place of half the ketchup (I ran out of ketchup). Great flavor...just a bit too sweet for me. Next time I will try replacing the ketchup entirely with tomato paste and maybe cut back on the brown sugar...or maybe try replacing the sugar with maple syrup to make it a bit healthier.

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anelson

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Reviewed: Jan. 16, 2007

Best baked beans I've ever tasted. This was my first attempt at making baked beans from scratch, and they came out perfect. Lots of calories, though. Next time I will make some low-sugar substitutions and see how they come out.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Dec. 3, 2006

Although it is a lot of work - I love this recipe! I've made it twice and the first time I had to boil for 4 hours and cook for 4 - there was not enough sauce or instruction to soak them in lots of water so the were a little dry but still ver tasty. This time, I soaked them with the water filled to the top of the dish and let them sit from 7 pm until 12 noon and boiled for 2 hours. I tripled the sauce and actuall have some boiled reserve left over. My husband loves them, I love them and will make again. I always make with molasses bread as a side...mmmmm!!

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Nov. 19, 2006

Delicious....didn't change a thing except to add some cooked backon pieces as a topping. Hubby loved this and asked to make sure I keep this in the rotation. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 24, 2006

We enjoyed this recipe, and it was easy, however my beans cooked more quickly than stated. They also retained to much water, so next time I'll add less of the cooking liquid. The flavour was lovely though. I only used half the bacon to make it a bit healthier; I chopped it up and layered it as directed and it was plenty. Thanks for the recipe!

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KEANSOR

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 8, 2006

Mine didn't turn out so great. My oven gets too hot I think and dries out my stuff!! Will try again..

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MDDOSS

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Reviewed: Jul. 31, 2006

I was not too pleased with the outcome on this one. It was my first attempt at baked beans and I think I may have failed and not the recipe. I tried it in the crockpot but I believe I loaded the pot with too many beans (I doubled the recipe) so it was still very watery after 9 hours of cooking on high. I tried to thicken it with flour and water and that didn't work. SO I think I may try it again at a later date and hopefully I can edit my rating to 4 stars or more!

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Jun. 8, 2006

I have used this recipe numerous times now over the past year! My family loves them and the recipe is so easy and what a wonderful flavor. This is one I will pass down to my daughter and keep in our family recipe book.

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sassisue

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Reviewed: May 25, 2006

These were good. I didn't cook my beans long enough so they were a bit tough--my fault though, not the recipe's. The flavor was very good, however, I'm not sure they tasted that different from canned beans to justify all the time it took to do these.

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Heather

Home Town: Lansdowne, Virginia, USA

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Reviewed: Apr. 20, 2006

This is the best recipe I have found for baked beans. I made a few changes, instead of using bacon, I used a left over ham bone from easter. I boiled it with the beans for about 2 hours, pulled the meat off, added an onion, and put it all into the oven for about 3 hours. I used all the liquid from the beans, at first it seemed a little watery, but as it baked they thickened up nicely. Oh, I added 1/4 cup more brown sugar, just because I like my beans sweet. Yummy recipe!

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Tamasa

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 30, 2006

Great recipe...... I did not change a thing and even my picky 7 year old liked them. THANKS!!!!!

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KaylynsDad

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Reviewed: Jan. 29, 2006

This is a very good recipe.I too skipped the boiling part for the beans and I also used salt pork instead of bacon.Thanks for taking the time to give us such a great recipe.

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OREOCOOKIES2

Cooking Level: Expert

Home Town: Moosup, Connecticut, USA

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Reviewed: Oct. 27, 2005

This is a great recipe. I soaked the beans overnight, but skipped the simmering for 2 hrs part and put them straight into the crock pot. On high, it took about 10 hrs for them to get tender and edible, so if you timed it so that they went in the crock pot before work, they'd be ready to go when you got home that evening, eliminating the need to be home for any cooking. I pan fried diced bacon before putting it in the beans, to eliminate some fat. I didn't have dry mustard, and I added some BBQ sauce and smoke flavoring to the mix. It has a great flavor (just like Bush's Baked beans). Just don't be in a big hurry to eat it, the beans definitely take awhile! If you're dying for homeade baked beans, just substitute canned navy beans, and you can skip the soaking and 10 hours of simmering.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 8, 2005

I made these beans for my Brother's first annual Octoberfest. Scaled the recipe to 15 servings and added a bit more molasses and brown sugar. I used a ham hock in addition to about half the bacon as well. After baking I cut up the ham from the ham hock and added it right to the beans. Everyone loved them!! This is a great recipe and I plan to make them for any large family gatherings in the near future. Thanks for the recipe Anita!!!

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Garth2002

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Reviewed: Sep. 18, 2005

These were quite good. I didn't have any worcestershire sauce & it did taste like it might be missing something?? I also cooked in the crockpot. Still I would rather make something like this then buy it. I will make these again :)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 16, 2005

Excellent! I did add less bacon, but other than that, I didn't change anything. I cooked them in the crockpot on high for 4-5 hours.

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LISAPIZZANC

Cooking Level: Intermediate

Home Town: Monson, Massachusetts, USA

Living In: Charlotte, North Carolina, USA

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Boston Baked Beans

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