Reviewed: Aug. 12, 2009

Very colorful and tasty! There were two baked beans at my family reunion and mine was gone while the other was hardly touched.

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Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Aug. 1, 2009

Of all the bean recipes I've used this one is the one everyone asks for. I haven't used garbanzo beans yet...pretty much any bean combo that I have works fine. I have never baked them so far - usually either just cook on stove top or for a crowd use my crockpot.

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Pam

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Reviewed: Jul. 29, 2009

Excellent flavor and consistency. They taste even better the next day! I did not enjoy the garbanzo beans that much and will replace them with another bean next time.

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StacieGo

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Robesonia, Pennsylvania, USA

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Reviewed: Jul. 23, 2009

I made these for a cookout/graduation party. They were the first thing gone! Great recipe. Will definitely make again.

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MJC

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Reviewed: Jul. 22, 2009

the best baked beans recipe. I made it in my crockpot,baked it for 5hrs. Didnt have to leave the cover off to help it thicken either. This will become the only baked bean recipe I will use Thanks Mary

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marymonroe

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Reviewed: Jul. 21, 2009

Unusual combo that really works. Really good! Thanks

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Sally

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Allen, Texas, USA

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Reviewed: Jul. 19, 2009

Delicious baked beans!!

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Lisa

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 18, 2009

This recipe is great! These are the best baked beans I've ever had. I didn't use the large medley of different beans - I used four cans of pinto beans, and one can of baked beans. Everything else I kept to a tee. Soooo good! This is definitely my new barbeque dish! It was also a hit at the BBQ I brought it to today!

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Kat H

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Reviewed: Jul. 17, 2009

I made this for my sister's birthday and it was such a hit!! I wish I made more. I didn't add the garbanzos I just added more kidney beans and it was great. I will definately be making these again!

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Melanie

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Reviewed: Jul. 15, 2009

I had to make baked beans in a hurry, so I didn't quite have the right mix of beans that this called for, but the sauce was wonderful. I ended up using Roman Beans, and both dark/light kidneys. The sauce was nice and sweet, but not too sweet - every one loved it! Thanks for the recipe!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jul. 10, 2009

Great recipe! I didn't use the garbanzos but used more pinto beans instead. Great flavor and I loved the different textures and flavors of the beans.

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Jul. 6, 2009

I'm giving this a 5 even though I did make some changes, because it would have been good without the changes. I made this basically as directed, but as there were going to be several vegetarians at the potluck, I made this w/o the bacon and added about a tsp of liquid smoke (hickory flavor) to add the smoky flavor. Also used one can each: baked beans (vegetarian), black, pinto, white, garbanzo, kidney, butter; homemade barbeque sauce instead of the catsup; and added about 1/3 cup of bourbon (just because I was in the mood!). Dumped everything into the slow cooker around noon, and cooked on high for an hour, then on low until dinner (about 6 hours total). We did not notice any crunch from beans or onion, but neither was it terribly mushy. Wonderful addition to our holiday picnic potluck - thanks!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Jul. 5, 2009

followed recipe exactly as written,made it night before cook out and heated it up next day was real good after flavors married and beans were not hard at all like they were night before. Had many compliments and will make again for sure

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linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jun. 30, 2009

Followed recipe as written, after baking, still have a bit of crunch. Maybe I just like mine squishy. So put in the crock pot for 3 hours. Good flavor.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jun. 30, 2009

This is a YUMMY baked beans recipe! My father-in-law, who loves baked beans and is a baked beans guru, LOVED them. Based on other suggestions, I omitted the garbanzo beans and I also omitted the northern beans and just added more kidney and baked. I also cooked the bacon in the microwave (I don't like to cook it on the stove) and everything still turned out way yummy! Next time, I might add a bell pepper for some extra crunch.

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ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jun. 30, 2009

Very popular with my family. Having made this a few times, there are only some small variations that I make. More black pepper required. I use more bacon and I think that garbanzo beans should be replaced by something softer, like maybe butter beans. I really enjoy the different look and texture of the various beans however. I bake the bacon on a foil-lined cookie sheet @ 375 for about 25 minutes or until crispy. Then I set it aside to drain on paper towels and chop it when cool. I use a small amount of the bacon grease to sautee onion and garlic. I have also done the bacon step a day ahead of time and it made the process a little more streamlined. These are well suited for the slow cooker also. About 3 hrs on high should do it!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 25, 2009

I've always mixed different beans in my mom's Great Northern baked bean recipe, so I guess that's a slippery slope, because now I plan to abandon the family traditional recipe in favor of Pat's. These may be the best baked beans I've ever eaten. Yep, they are.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2009

Amazing! Easy and fun to make- even with kids! Thanks for a solid baked bean recipe I can take anywhere!

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jo124

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Reviewed: Jun. 24, 2009

Scaled this to 80 servings for a work function. Definitely the best baked beans I've had. Really enjoyed them. Admittedly, we made the decision to not drain off the excess bacon fat because, honestly now, is there a such thing as excess when it comes to bacon fat? Pat, you're a bacon and bean hero!

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 22, 2009

These were the best baked beans Ive ever had! Ive never made any before, but Ive ate my fair share. Everyone raved how great these were. Everyone told me that I am now in charge of bringing the beans from now on, dont know if thats a good thing or not. Lol. Reading what others wrote, I didnt use the garbanzo beans, I doubled the baked beans. And for MY personal taste, I dont think I'll use the kindney beans either. That was just my opinon, but everyone else loved them. Next time I will just double the pinto beans and the baked beans and leave out the garbanzo and kidney beans.

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Holly

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Pat's Baked Beans

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