Reviewed: Jul. 8, 2011

4* for taste, but these beans took alot more time to be tender than this recipe states. Using canned beans might be a better idea for those that don't have 6 hrs to let dry ones cook!!!

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3 users found this review helpful

Reviewer:

DECAR48

Reviewed: May 30, 2011

OK, the first rule of cooking dry beans is to NOT add salt until after they are done or else it will increase the cooking time. I am also at high latitude so my beans simmered for about 2 hours. I cut the recipe in half because it was for just two people and we didn't need that much left overs. I added dry mustard powder, apple cider vinegar and a little ketchup to taste to give it a little more kick. I used 1/4 of a medium onion as well. All in all not a bad recipe but you can definitely add things to suit your taste.

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4 users found this review helpful

Reviewer:

Chenell

Reviewed: Apr. 17, 2011

I cut back the onion to 1/2 of a small onion. and used 1/2cup brown sugar and these tasted great.

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2 users found this review helpful

Reviewer:

capnjazz

Cooking Level: Intermediate

Reviewed: Apr. 13, 2011

Turned out amazing, except I was feeding myself and it turned out this makes enough for about a week and a half of food, Overall great, and I used honey instead of Molasses, really sweet but I liked it

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1 user found this review helpful

Reviewer:

hectichasher

Reviewed: Apr. 13, 2011

Wonderful! This was my first time making baked beans from scratch and they were a big hit! Simple and really tasty!

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2 users found this review helpful

Reviewer:

allforJesus

Cooking Level: Professional

Home Town: Marlborough, Massachusetts, USA

Reviewed: Nov. 26, 2010

Very easy, and wonderful tasting... I got rave reviews

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1 user found this review helpful

Reviewer:

poke315

Reviewed: May 31, 2009

I was very impressed with this recipe! My husband and I wanted baked beans, but only had canned great northern beans. By adding the ingredients in this recipe we were able to enjoy a summer favorite. The only additions I made were to add some ketchup and mustard before I baked them. This enhancement is a throw-back from my childhood.

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8 users found this review helpful

Reviewer:

JPhelan

Reviewed: Jun. 19, 2008

I rated this 5 stars with my changes - omit the mollasses, used 3/4 c. brown sugar and 2 T. cider vinegar. Add 1 large can pork & beans, and 1 can dark red kidney beans, rinsed.

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10 users found this review helpful

Reviewer:

maddysmom

Cooking Level: Intermediate

Home Town: Pleasant Prairie, Wisconsin, USA

Reviewed: Dec. 2, 2007

These were so yummy!

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2 users found this review helpful

Reviewer:

Jill

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Seymour, Texas, USA

Living In: Wichita Falls, Texas, USA

Reviewed: Nov. 16, 2007

This is a great recipe! Very easy, yummy, and lower sodium content than many other recipes on this site for baked beans (because it doesn't use a collection of canned products to create the finished product). I only give 4 stars because frankly we're talking about baked beans here. =)

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5 users found this review helpful