Reviewed: Sep. 24, 2009

**** STARS!! Did add 1 cup of ketchup, per other reviews- would cut back a little bit on dry mustard- husband thinks it needs to be sweeter- - would make again with these changes- thanks for the recipe!!

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Jan. 12, 2009

This is great just as it is but it is also very versital in terms of beans that you have on hand or particular favorites that you prefer. I have made it many times, sometimes cheating on the amount of ground beef & bacon, but it is always a filling hit.

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shavounaB

Cooking Level: Intermediate

Home Town: Ninnekah, Oklahoma, USA

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Reviewed: Oct. 20, 2008

I made these for the first time for a church potluck picnic, after tasting something similar a week before. It got rave reviews. It's hearty enough to be a main dish. I did add an extra can of pork & beans, and used baby butter beans instead of limas, added a little Worchestershire and a splash of barbecue sauce (maybe more next time). Rather than putting it in the oven, I just turned the slow cooker on low while I was at church. I think you could extend this by adding different kinds of beans. I'm going to try some black-eyed peas & perhaps some great northerns next time & see what happens!

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NEENYBO

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Reviewed: Aug. 1, 2007

We so love this recipe! It is an easy throw together meal that can be made with stuff we have in our pantry always.

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Christi

Cooking Level: Expert

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Reviewed: Feb. 18, 2007

Campfire memories. I can't stand lima beans so I used two cans of pork n beans. I also squirted in some yellow mustard, about a half a cup of ketchup and 1/4 cup of barbecue sauce. Always have to serve with cornbread. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 14, 2007

I thought this was great when I first put it togetjer, but I didn't like it as well after putting it in the crock pot for 6 hours, as suggested. I also added the cup of ketchup and tablespoon of molassas. I served it over rice, but there just wasn't as much flavor as I expected. I may work with it a bit if I make it again.

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STARDRIFTING

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Jul. 17, 2006

I really like this recipe as a change of pace from the tomato based baked beans we're all so familiar with. I have made these twice now. I substituted Northern beans for the limas, mostly for color, and also because I know limas often get a mixed reception. I also used light & dark kidney beans instead of the poke & beans. The first time I made these, I put them in a slow cooker & they ended up getting a bit starchy. The second time I baked them & served them right away. They turned out much better. This is a recipe you can play with & get different results each time.

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MELCAVELL

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: May 21, 2006

First of all I slow-cooked them for about 7 hrs. When i first blended them I did'nt care for the flavor at all. Too much mustard and sugar. But after simmering for 7 hrs. they greatly improved.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Apr. 16, 2006

Everyone LOVED these beans. I substituted great northern beans for the limas since I have a few lima haters here. This was easy and very yummy. It seemed a little watery tough, maybe because of the substitution?

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FOOD FREAK

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Reviewed: Mar. 10, 2006

Tried this recipe out for my boyfriend who loves beans. It smelled and tasted wonderful. He loved it.

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sst41

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Reviewed: Mar. 6, 2006

These were amazing. From young kids to adults they all loved them. As other people had mentioned I added 1 cup of Ketchup, a tbs of molasses and 2-15 oz cans of Bush’s Best Red Beans in place of the 15 oz of the pork & beans. Also I used ground sausage in place of the ground beef. Definitely a keeper, thank you.

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DaveM

Living In: Davenport, Iowa, USA

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Reviewed: Jan. 27, 2006

This is my husband's favorite meal! I have to make it at least once a week. I do add one teaspoon of dry mustard and instead of lima beans I use baby butter beans. I have even used chili beans when I didn't have the butter beans. Basically any bean will do.

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Melissa

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

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Reviewed: Dec. 18, 2005

This dish does have a very good flavor, however, it needs to either be served over rice, or as a shepard's pie with mashed potatoes placed on top of the casserole. The flavor is great but just needed to be served over or with something. Will make this again, as my husband rhapsodized about it.

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DOJAGRAM

Cooking Level: Intermediate

Home Town: Cocoa, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 14, 2005

I added molasses and a bit more mustard, but it was the hit of the party and people were scooping it into plastic containers to take home before the football game was over.

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Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

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Reviewed: Jul. 4, 2005

I love to put this together and cook it in the slow cooker all morning. It's a great pot-luck offering.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 21, 2005

Reduced the amount of the ground beef slightly. Used frozen chopped onions and precooked bacon as timesavers.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 28, 2005

TALK ABOUT TASTE! These beans are fantastic! I took them to our family Easter Dinner and there was hardly a bite left! Everyone really liked them! Extra-ordinary for beans! Thanks for the post!

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