Reviewed: Sep. 30, 2009

I had to do a great many things to these beans to improve the flavor I'm sad to say. 1 tablespoon of chili powder is not NEARLY enough to spice this up. I cooked mine the entire 5 hours and at some point, maybe halfway through, I decided enough was enough with waiting for the magic to happen and added a chopped bell pepper, a chopped jalapeno, a handful of dehydrated onions, and several more tablespoons of chili powder. To be fair, I did use a bigger can of tomato sauce initially than was called for though. In the end we liked the flavor, but when I get around to submitting a photo, you'll notice how amazingly un-pretty this recipe is. The green, yellow, red, and whitish beans floating in a bright red sauce (not to mention the green beans being so long and obviously green beans) make it look...odd, to say the least. I may try this recipe again with different beans & extra dark brown sugar...

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 21, 2009

Also being named Maureen I had to try this one and was glad I did. These baked beans are a meal by themselves. This is the healthiest pot of baked beans I've ever eaten as well as being very tastey and easy to make.

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allemo

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Reviewed: Aug. 17, 2009

real flavor in this recipe. a little sweet and savory. used chicken sausage and it still tasted great!

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mysticcher

Cooking Level: Intermediate

Home Town: Irvine, California, USA

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Reviewed: Aug. 15, 2009

Just Awesome

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STANNKE

Cooking Level: Intermediate

Living In: Moline, Illinois, USA

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Reviewed: Jun. 21, 2009

I followed the recipe (which is unusual for me) and everyone that I have served this to loved it and have had many people ask me for the recipe. The only thing I did different is to make it in a crock pot, it does get a little soupy but I have not had any complaints.

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jun. 18, 2009

Awesome! The best baked beans I've ever had. Of course, I don't really like baked beans, usually, because I find them too sickeningly sweet and one-dimensional. These beans were still sweet-ish, but also quite savory and flavorful. I added all the sugar and could possibly have been okay with adding more. I think much of the flavor and savory-ness comes from the sausage (I added a little extra because that's what size package I had), so don't substitute it with unseasoned ground meat. One last note: I cooked this in a slow cooker for about 2 hours on high and 2 hours on low, and it started out nice and thick, but got increasingly thin (as the fat rendered out of the sausage or something?) during cooking. Actually got a little soupy as time went on. I'm sure this would not be a problem if made in the oven. Because of the soupiness, I actually ate mine over rice, which was DEEE-licious. In any case, as a baked bean non-eater, I think these baked beans are the best.

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Nikki

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Reviewed: May 29, 2009

I made this for a potluck and was asked several times for the recipe. It was a definite hit. The only thing I did different was to add some crumbled bacon on top before serving. Next time I make it I think I'll add 8 oz more sausage. Thanks for the recipe.

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saucymama

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Excellent! Great compliment to any potluck or BBQ. I followed the recipe to the T. I cooked these beans a day in advance for my daughters 2nd birthday party. I warmed them up in the crockpot. Everyone loved them. Not spicy or too sweet. Just right! Thanks for the recipe. Hope ya'll like the picture I posted.

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Amanda

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA

Living In: Arlington, Washington, USA

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Reviewed: May 11, 2009

Fantastic, and a family hit. I think 20 servings is a bit high, atleast not with my family. I thought it was a bit sweet and would cut the brown sugar back to 1/2 a cup. Like other reviewers suggested I made mine in the crock pot and then finished the last half hour in the oven with the lid off. Definately a keeper!

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sedohnah

Cooking Level: Expert

Home Town: Galloway, New Jersey, USA

Living In: Absecon, New Jersey, USA

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Reviewed: May 3, 2009

Keep an eye on your cooking time. If you prefer a soupier bean, you may want to take it out around 2.5 hours. I took mine out around 4 hours and it was very thick. I can't imagine leaving it in there for 5. Still great flavor but I would have liked it a bit saucier. But despite that, Yumm! These are so delicious. They smell so amazing that its hard to stop sticking my spoon in there! We make this for a meal some times as well as taking it to potlucks.

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Marbais

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jan. 19, 2009

I subbed lima beans for the green beans and garbonzos for the wax beans. I also used turkey breakfast sausage instead of pork to cut fat drastically. This is sooo awesome. It's still too hot to eat and I keep sneaking some anyway.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 29, 2008

Try this if you're looking for variations on a baked beans recipe: Saute onions and chopped bacon in a skillet with brown sugar, apple cider vinegar, and a touch or dry mustard. Once cooked and caramelized,add to mixture of the following: Butter beans, kidney beans, lima beans, and any assorted beans to your taste. Mix thoroughly, and put into a glass baking dish, in a 350 degree oven for 45 min. or until bubbly around the edges and center. Delish!

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MiniGourmet15

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Reviewed: Dec. 8, 2008

These recipe is great!!! Wonderful for a cookout and something a little different (not like the typical baked beans you have at every cookout) We had a cookout with about 15 people and everyone loved them.

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Sarah

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Reviewed: Oct. 13, 2008

Very good and easy recipe. I used an extra can of kidney and butter beans just to make it a bit heartier. Cooked for only 3 hours - perfect!

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Junebug

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 31, 2008

I made this a couple of weeks ago for a BBQ and everybody loved them. I'm having a BBQ tomorrow and my father asked me to make "those Baked Beans" again and said they are the best he has ever had. Living in the south where we have BBQs all the time that says alot!!

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casey

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Reviewed: Aug. 7, 2008

The best baked beans I have ever made thanks for a good recipe. I add BBQ sauce also

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JOSI30

Home Town: Concord, Ohio, USA

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Reviewed: Aug. 5, 2008

I gotta be another addition to the 5 stars! It was interesting because I made it the same day my Dad made chili, and although they look similar, the tastes were so different!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Jul. 22, 2008

Maureen, you rock!! These were the best beans my family and I have ever eaten. They even tasted great BEFORE I cooked them, so you could almost definately speed up the cooking process. 3-5 hrs. seemed a lil long.

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sickomccabe

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Reviewed: Jul. 5, 2008

I made this with 1 lb. of turkey bacon in the crockpot and came out awesome. People at my 4th of July BBQ kept going back for seconds, thirds etc. Thanks Maureen!

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jrpeters

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

These beans were a GREAT success! My family loved these for the 4th, and to be honest, I didn't change an thing about the recipe, it was perfect as written, thanks so much!

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D.G.DiGiorgio

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Marcos, California, USA

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Maureen's Baked Beans

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