Reviewed: Jun. 22, 2009

Wonderful baked bean recipe. I made them in a large foil pan,enough to serve about 25 people at my son's graduation party.They were a hit. I played around with the type of beans I used; Great Northern,pinto and regular baked beans and the results were great. FYI - its always hard to judge how much to make,and to double everything or not. I used 2 cans each of the beans(regular beans I used the large size) and I did have leftovers.Also,bake for about 1 1/2 to 2 hours for them to get nice and hot. I have another party this weekend,and I'm making these again :) Thanks for a great recipe.

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BOSSIER

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagle, Wisconsin, USA

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Reviewed: Jun. 18, 2009

These beans were amazing!! I had never made homemade baked beans before--but this was so easy and soo soo good! I took them to a b-day party and everyone was raving over them. Definitely a great recipe. I was a little skeptical of the garbanzo beans in it but you didn't even really notice them. Loved this recipe.

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pamntnmama

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Reviewed: Jun. 9, 2009

I brought this to a barbecue and several people stated that they thought they were very good. I thought they were fine, but I will probably try a new recipe next time and hope to find one that will knock my socks off.

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SHEDEL

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Reviewed: Jun. 1, 2009

WOW!! We loved it. made some changes. I used what I had in the pantry. and I added red pepper flakes, chili powder and turkey ham instead of bacon. otherwise i followed the recipe. Will make it again.

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cindy

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Reviewed: Jun. 1, 2009

This baked beans were so good! I followed the advice of the other reviewers and omitted the chick peas. I replaced this with Bush's baked beans. I put all the ingredients in the crockpot and cooked on low for six hours. Then I turned it on high and took the lid off so it could thicken up. This was really good and I will definitely make it again.

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socmom3

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 31, 2009

I am from Texas, where we specialize in all things barbecue! I picked this recipe among others because it appeared to be closer to homemade than the rest. I especially didn't want to take a plain old can of baked beans and spice 'em up, that's not my forte. So what I did differently was this: I used only two cans of pinto beans (didn't have time to make 'em homemade) MINUS the kidney/garbanzo (which we don't normally eat in TX anyway) and MINUS canned baked beans. I followed the rest of the recipe as is, substituting syrup for the molasses since I didn't have any (I couldn't tell the difference). I also added one fresh jalapeno, seeded and chopped for an extra kick. When they came out they were good, but were still missing something, so I added salt and paprika and VOILA!!! THEY WERE FANTASTIC! I hope you find this helpful.

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 24, 2009

I can't believe I haven't rated this recipe yet! These are the best, I actually crave them, but only make them when company comes since my family isn't into beans. (I can't figure out why!) Don't change a thing, unless it's just a substitution for the beans, and use the best beans you can find (brands really are different, especially with the garbanzos--some cheaper brands have a really metallic taste to them). I'm making them tomorrow for Memorial Day and I'm going to try the crockpot.

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BABYDANE

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: May 23, 2009

Have made this before, called "Calico Beans". Got the recipe from friends who make it when camping, in a dutch oven. We make it in the Crock-Pot for Superbowl Sunday - cornbread is an excellent side dish. My toddler loves it.

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Becca

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Reviewed: May 19, 2009

This sure looks like the best. I am allergic to pintos and garbanzos...happy to know about the idea of butterbeans...cannot wait to try it. One thing I might suggest is the addition of Mustard Seed. About 1 TBS (or more). It adds a great texture and "pop" as you chew, more than taste. I really reccomend this...try it, you'll like it!

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Mary Shoup

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Reviewed: May 12, 2009

This recipe is missing a key part of any great BBQ-restaurant-style baked bean recipe- the "smoke" flavor that you get from adding smoked brisket/burnt ends.An alternative to the smoked meat is to addd a little "liquid smoke" (can be found at any grocery store), sub out 1/4 C of the ketchup for quality BBQ sauce (adjust the molasses depending on the sauce's ingredients), and use a good smoked bacon- 6 slices is not nearly enough for my taste.

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SLICKDDY

Cooking Level: Intermediate

Living In: Independence, Missouri, USA

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Reviewed: May 8, 2009

These were very good. The sauce is yummy. I used all the beans that were suggested but would leave out the garbanzo beans next time...they just don't get soft enough!

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Melissa

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Reviewed: May 6, 2009

These beans were very good. I didn't used garbonzo rather than pinto beans and reserved 2 slices of bacon to put on the top. I covered them until last 30 minutes and then baked uncoverd to firm up.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: May 3, 2009

My boyfriend and I loved these beans! We had them with BBQ chicken. I will make these again!

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je1435

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Reviewed: Apr. 29, 2009

This was a really yummy baked beans recipe! I made it for a birthday BBQ and the entire pan was gone. Be sure to substitute a mix of your favorite beans. I used pork n'beans, ranch style beans, pinto and kidney. Definitely a keeper!

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Laura

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Apr. 26, 2009

My husband asks for this regularly. It's a delicious recipe that we both love. I'm delighted to be able to use an endless variety of beans. I've even put lima beans in the mix. Thanks, Pat!

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CAROL0813

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Apr. 22, 2009

This was my first attempt at baked beans from scratch - I cooked my own beans (a mixture of Northern Beans and Kidney beans) - excellent - easy and very tasty. Kris - Niagara Falls ON

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Kris

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Reviewed: Apr. 20, 2009

An easy way to make baked beans instead of soaking all the beans. Lots of flavor and even better the next day.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 6, 2009

The flavor was good, but the garbanzo beans added an interesting crunch. Would not add them again.

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Jodi U.

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Reviewed: Mar. 29, 2009

left out the garbonzo beans. added ground beef and ground churico. this recipe is super, it's a keeper in my book.

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FITTER457

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Reviewed: Mar. 28, 2009

Although everyone liked these very much, I am not much of a baked bean fan. They were good enough, but I like more of a kick, like a vinegary taste to baked beans; these were on the sweeter side. I rated them more on the response of my baked bean loving family members and the fact that they were pretty easy, looked nice (I used butter beans instead of garbanzo...I like butter beans better), and tasted pretty good in general. I cooked them in a crock pot on low for 8 hours, worked great.

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Joyce

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Pat's Baked Beans

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