Reviewed: Jan. 14, 2012

Delicious! Family raved at Christmas about this dish. I was so glad to find a "from scratch" recipe since the canned pork-n-beans have spices added that upset my stomach. I cut back brown sugar to 1/2 cup, mustard to 1 teaspoon, salt to 2 teaspoons. I increased bacon to 1/2 lb. One can never have too much bacon! I also soaked my beans overnight instead of parboiling, drained and rinsed well, but simmered with fresh water for longer than the original poster said, for longer than an hour. I don't know how long, just kept testing them every 20 minutes or so after the first hour. I then followed the remainder of the cooking directions. The one reviewer that said her beans never softened in the baking process - they won't! You must get them as soft as you want them to be during the simmering before they are added to the other ingredients. We are cooking these again, three weeks later. Yum!

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Reviewer:

Patty P

Reviewed: Jul. 15, 2011

Thses came out really good. Great with Keilbasa :)

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Reviewer:

Emo747

Reviewed: Dec. 11, 2010

These were way too sweet. I added a few squirts of prepared yellow mustard and that helped offset the sweetness. Overall a good baked bean recipe.

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Reviewer:

Callie W.

Reviewed: Nov. 2, 2010

These are really good!! I had to sub. maple syrup for the molasses (didn't have any) and I added a tbsp. of cider vinegar for extra tang, just a personal preference. The sauce is so good, I contemplated making more to use for bbq sauce! Great recipe! Thanks for sharing!!

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Reviewer:

mrscody

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: Aug. 11, 2010

Always a hit!!

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Reviewer:

Karen

Reviewed: Jul. 14, 2010

2 Thumbs up!!! Very glad i found this recipe as i was aout to give up on beans altogether. My husband says they're great and so do i. Just cooked for a LOT longer but woth every minute.

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Reviewer:

segreer

Reviewed: Feb. 2, 2008

I loved this recipe! Simple, tasty, remindes me of mom's! I will use this recipe from now on.

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Reviewer:

Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Nov. 5, 2007

Yummy! I took these to a bonfire and they were a hit! I soaked the beans overnight and then used a pressure cooker to cook them. I found that I didn't use any more of the cooking liquid while they were baking - but could have used just a little bit though. I bought another bag of navy beans already for the next batch! (Oh, I didn't add bacon either.)

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Reviewer:

Career2HomeSchoolMom

Living In: Rolla, Missouri, USA

Reviewed: Apr. 15, 2007

Now a favourite in our house. I tried it for the first time 2 weeks ago and we have had it twice since then. A great staple in a vegetarian household (I substituted the crumbled bacon with sliced vegetarian "meat" slices)

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Reviewer:

Emma

Cooking Level: Expert

Home Town: Crewe, Cheshire, England, U.K.

Living In: Windsor, Ontario, Canada

Reviewed: Feb. 26, 2007

I made these for Christmas dinner and was a little disappointed. My beans never softened, even though I baked them for an extra hour, stirred every half hour, added all of the cooking liquid plus a whole can of chicken broth. The flavor was okay but I don't think I'd make this again.

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