Reviewed: Sep. 7, 2009

Interesting recipe. Would you believe it's the same recipe as in my old Better Homes & Gardens cookbook copywrite 1981? In BH&G it's called "New England Baked Beans". The only diff is this recipe doesn't call for salt. But the crockpot method is identical.

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JJ

Cooking Level: Intermediate

Home Town: Fredericksburg, Iowa, USA

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 27, 2009

I read all the reviews and many had good luck with just presoaking overnight but I did not. My beans were still not done at the end of the day but close. Next time I will also precook them and hopefully they will be perfect. Did add more brown sugar as I like them sweeter, great flavor and aroma will try them again just presoak and precook.

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Stacey

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Reviewed: Aug. 24, 2009

Like other reviewers, I agree that the taste is great--very baked bean flavory. Also like some other reviewers, my beans never cooked fully in the crockpot. I pre-soaked and pre-cooked the beans per the directions. Maybe I didn't pre-cook long enough, but I had to finish out the beans on day two on the stove and now I can't stand to look at the leftovers. Oh, well. I gave it a go. Like I said, great flavor, boo on the crunchy beans.

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Tami F

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Reviewed: Aug. 1, 2009

So easy! I subed with bacon. Everyone loved them!

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mintyamy

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Reviewed: Jul. 23, 2009

Very good! I used Bacon and added ketchup. It was a hit and even better the next day!

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GiveMeFood

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Reviewed: Jun. 20, 2009

I pre-cooked the beans as recommended. Browned the salt pork. Added a pinch of ground cloves. Yummy!

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mdgcats

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Cambria, California, USA

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Reviewed: Oct. 13, 2008

this recipe is awesome, i will be making it more often. the only changes i made were, instead of 1 cup of water reserved after draining beans, reserve enough water to cover beans also,next time i will use less onion, it was a little too much for us. but my family loved it and cant wait for me to make these again. GREAT FLAVOUR!!!

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galefowler

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Reviewed: Jun. 17, 2008

The recipe was good, and the beans were tender, but I had to add a few things to heighten the flavor. 1/2 tsp liquid smoke,1/2 tsp salt, 1 cup ketchup, 2 jalapenos chopped,and 2 tbls vinegar. I just like more taste.

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elvir0

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 2, 2008

So good! My only problem was that I didn't cook before hand, just soaked over night, and because I was making a smaller recipe I didn't get to cook them as long so they were a little bit hard. But delicious in flavour!

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Joc

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

I'n giving this one three stars, even though mine were inedable. The flavor was fantastic, but my beans never fully cooked. I took the suggestion of a few reviewers and didn't pre-cook (did pre-soak) the beans and I'm sure that was where I went wrong. I will try this one again, due to the "sauce" of the beans being really flavorfull, but will be sure to pre-cook my beans.

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Green Forest, Arkansas, USA

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Reviewed: Jan. 1, 2008

This recipe comes out delicious. So easy to follow! The only change I made was to add coktail weiners. I added them for the last 20 mintes. Came out awesome. A real hit with company.

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tiffany

Cooking Level: Intermediate

Living In: Fall River, Massachusetts, USA

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Reviewed: Aug. 26, 2007

I cooked this in the slow cooker the day before our bbq and I am so glad i did. There was way too much water. The day of the bbq I had to strain the liquid out and I added more brown sugar and molases and I also added bacon on top of if and slow cooked it again for about 5 more hours and THEN they turned out good, but not the best. I won't be making this one again.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Aug. 11, 2007

Great, easy recipe. I added a little salt and a little more molassess. I did find the cooking time way off. I filled my crockpot at midnight, set it to low and by 6 am the beans were done to perfection.

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marshfield

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Reviewed: Jul. 12, 2007

Too much liquid - more like soup. But the flavor was good, and I will make them again using less water.

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Ellen Pfeiffer

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Reviewed: Jul. 8, 2007

This is an very good recipe. I really appreciated being able to make this in a slow cooker so not heat up my kitchen by using my oven in the summer. I doubled the recipe to serve a larger group. I did add just a bit more molassas and brown suger and just a tad of Liquid Smoke to the recipe but even before making those changes the favor was good and the consistency was perfect. I will certaintly be making these again.

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INSTYLECOOK

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 14, 2007

Finally, a recipe for baked beans that doesn't start with canned baked beans. What is the point? Anyway, it is a fine recipe. I haven't made it for years and needed a refresher course on the ingredients and the proceedure. I'm not sure why you cook unsoaked beans, refrigerate and then use a cup of it's liquid. But hey, whatever. I used your recipe as a guide and it tastes great.

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DBDESIGN

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Reviewed: Jun. 9, 2007

Fabulous! We omitted the salt pork (we're on a low/no sodium diet), and it was still wonderful. The beans did come out somewhat thick -- we thinned them with more water before serving. How wonderful to be able to have baked beans again! Thanks!

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Heather Kelley

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Reviewed: Mar. 9, 2007

I have to say, I was disappointed. They turned out dry and tasted "strange". I've eaten plenty of baked beans in my life and these didn't taste right. I was looking forward to sharing a Canadian classic with my south american husband and I don't think he'll be willing to try again.

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Emma

Cooking Level: Professional

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Reviewed: Feb. 16, 2007

Just like Mom's homemade baked beans that simmered all day in the oven, without the oven hassle! These baked beans are the closest thing to baked beans I enjoyed as a child and the only drawback is still the wait - but well worth it!

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