Reviewed: May 22, 2012

Super easy and delicious beans. I soaked the beans overnight and in the morning threw all of the ingredients in the crockpot. Cooked on high for 7 hours and they came out perfect. I added a bit of bbq sauce and chili powder. I couldn't find navy beans in the store so I used northern beans, worked just as well.

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Reviewer:

Sskemble

Cooking Level: Expert

Home Town: Mountain View, California, USA

Reviewed: May 20, 2012

I made this recipe in a crockpot - low for 10 hours. Only had to add a little water about mid way through. Everyone loved it! We didn't have any leftovers.

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Reviewer:

Grace

Reviewed: May 17, 2012

These are reminisent of a typical Saturday night dinner in our house. Amazing, we made them with Salt Port (Fatback) having grown up in Boston

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Reviewer:

mspeggy1129

Reviewed: May 15, 2012

These were very good; however I did adjust the molasses amount to our personal preference. We are used to the thick, dark molasses flavored beans. I add approximately ¼ cup of molasses and a sliced onion when I doctor a can of baked beans so needless to say 3 Tablespoons for a large crock was not going to work for us. I added additional molasses and reduced the amount of salt and followed the remainder of the instructions of the recipe and achieved terrific results.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: May 12, 2012

I used the crock pot of this recipe seeing as my oven is on its way out. The recipe was perfect and turned out tasting and looking fabulous. I also had never made baked beans before but I can assure you I will be making them often with this recipe. I doubled the sauce just to be on the safe side ~ everything was perfect. Thanks so much for this recipe. I see it was posted on my birthday last year! Must be a sign - :-) Definitely a keeper!

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Reviewer:

dapunkster

Reviewed: May 8, 2012

great inexpensive easy tasty recipe. Had 2 bags of beans I wanted to use up and ended up with a family favorite! thanks!

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Reviewer:

christinasbakery

Cooking Level: Professional

Living In: Auburn, Maine, USA

Reviewed: May 7, 2012

Wanted a from-scratch recipe like grandma's. This did it. Yummy! Yes it takes some time, as do all dry bean recipes. Very flavorful. Again...yummy!

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Reviewer:

cheery_com

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Rocksprings, Texas, USA

Reviewed: Apr. 24, 2012

I guess I am one of those people that change things and then rate a recipe :) I made BBQ tonight and had a craving for baked beans. Of course I didn't have time to soak navy beans so I just used lentils and cooked everything on the stovetop. I am also a vegetarian so I left out the bacon. I can't wait to try these with navy beans in the oven! I never want mushy canned baked beans again!

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Reviewer:

terriab

Reviewed: Apr. 17, 2012

Yummy! Did not have molasses, so used pure maple syrup instead, and frozen chopped onion. I also made second batch of sauce and added it after an hour. The only other thing I did differently was to only soak the beans for 4 - 6 hours, simmered for an hour to an hour and a half, then threw in the oven for 2 to 2 1/2 hours. I probably should have left it in the oven a little longer to fully "melt" the bacon in, but it was just so good when I test tasted, I couldn't wait longer. Went very well with twice baked potatoes, baby back ribs, and corn muffins.

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Reviewer:

Boston Jennifa

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 16, 2012

This was a good recipe that I will make again with a few tweaks. First, the beans were a bit dry and not saucy enough. I'll add more water next time. I also think two hours to bake them was enough. Great recipe though, thanks!!!

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