I'm from New Hampshire so I've been eating traditional Boston Baked Beans my whole life so I know what they should taste like and I'll tell you this recipe is a winner!
I shortcut the process by pressure cooking my beans, and even tho people have a fit I don't soak my beans anymore. IMHO it doesn't do a darn thing for the after effects or the taste and just takes up more of my time.
Anyway, I thought the stuff looked a little strange when I mixed it up in the slow cooker, but I took it on faith that it'd turn out. I don't use a slow cooker often, so what do I know about what it's supposed to look like, anyway? I went to bed with the stuff going and when I got up in the morning my whole house smelled amazing. (Always a good sign)
I opened the lid on my crock pot, and oh happy day! Beautiful brown, sweet baked beans with a gorgeous thick sauce! People were practically pile driving into them at the BBQ, and the leftovers didn't last long!
I'm a true believer now and I have no plans to ever make baked beans in the oven again. To all you people who think you have to fiddle with every recipe you come across (which I admit I'm usually one of them), do yourself a favor and make this exactly as it says once before you mess with it; you'll be glad you did. I may someday sub out half the molasses with maple syrup to make it taste like my Vermont born and raised grandmothers recipe, but that's a nostalgia thing for me, not a reflection on the recipe.
Was this review helpful?
11 users found this review helpful
I'm from New Hampshire so I've been eating traditional Boston Baked Beans my whole life so I...