This got me started in perfecting my own recipe. Definitely prefer the 1-hour boil method rather than overnight soak (they weren't soft enough that way). I leave out the bacon, and an hour before serving, fry it up, crumble and add to the beans.

I followed the recipe exactly and the beans turned out just right. They had the right amount of liquid. They were done. The baked beans were more perfect the second day as the liquid got absorbed more into the beans. I did taste at the end of the cooking time and added just a touch more of some of the seasonings. I put a few drops of smoke also.

yum! These taste a lot like the one's my mom used to make. I made one change (because my hubby is a carnivore) and browned a half pound of ground beef before hand and threw that into the mix as well. Even my 2 year old was nutz about this recipe!

Awesome!!! Very tasty! The entire family loved them and there were plenty for the 5 of us to have them for at least 3 meals. We'll definitely be making these again.

Having been taught by my mom and grandmother to presoak the beans overnight and cook them plain prior to adding anything else, I did just that. I then added everything except the bacon (wanted vegetarian beans) and water. I added 1/2 cup of the bean cooking liquid. Next time I will add more liquid. Excellent taste. Too sweet? Maybe but not by much.

This is a great one. In the past three months I have used this recipes three times. I was a homerun each time. Whats great is their is a small amount of prep work the night before(its worth it). Finally put it all together the next morning! Thanks For the Recipe!!!

I FOLLOWED RECIPE EXACTLY AND I LIKE THE TASTE VERY MUCH. THE BEANS WERE NOT SOFT ENOUGH THOUGH, AND I WILL TRY BOILING THEM NEXT TIME. SAUCE IS GREAT.

I agree with other reviewers, I had to soak beans overnight and cook one hour and I think next time I'll cook for 30 more mins. Added sausage this time but may try ground beef next time in additon to bacon.

Followed the recipe with exception of soaking overnight AND boiling for 1 hr prior to starting up crock pot. Doubled the molasses as it's my girlfriend's favorite. Used Canadian 'FatBack' pork bacon to get those wonderful flavorful chunks like my father used to use. Overall, it was darn good for slow-cooking as opposed to the standard bean crock in the oven method.

I made sure the beans were basically cooked before I added any other ingredients. I rinsed then quick-soaked them (add beans to hot water and boil for 2 minutes, then leave in hot water with cover on for 1 hour). After the quick soak, I put them in my pressure cooker for 3 minutes on high pressure with natural pressure release. I added a few tablespoons of oil to the water in the pressure cooker to keep the skins from getting tough (a tip from my pressure cooker cookbook). They were very tender before I added the other ingredients. Cooked on low for 7 hours. Yum!

Follow the advice of previous reviewers and you'll have perfect beans! Great texture and outstanding flavor... I ate these twice a day for over a week and never got sick of them! That said, this makes an awful lot of beans.

Great recipe! Followed the advice of other reviewers and made sure the beans were well cooked prior to adding to sauce. Will make again!

NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with 8 cups of water for 6 hours. Then I added all the other ingredients and they were hassle-free and perfect! I did not add the 1 1/2 cups of Water; used only 1/2 cup Brown Sugar; no mustard; no bacon (didn't have). These were the best baked beans I have ever tasted, will make them often!

This is a very good recipe. I soaked the beans overnight-10 hours and boiled them for an hour so they were soft enough.DO NOT SKIP THE BOILING X 1 HR or you will be cooking them forever and wondering why they don't get soft. Also do not add salt until cooked it also prevents the beans from getting soft. They were not dry and the ratio of tomato to molasses was perfect. I gave 4 stars instead of five because they are a lttle too sweet because of the ketchup. So next time I pureed a can of tomatoes instead and used half the brown sugar recommended. They were still sweet but much less so. In addition you can cook them for about 5 hours on high if you are in a hurry.

very simple, basic recipe with delicious result. I cut the salt in half and the sugar to 2/3 cup. Will definitely do again.

After reading the reviews, I altered the recipe a bit and they turned out just fine. I actually did the "quick soak" method on my beans...boiled them for a few minutes, and then left them sitting in the covered pot for an hour before draining them and putting them in the crock pot with the bacon, onion and seasonings. I coked them on "high" for 4 hours, until they were moderately tender, then added the ketchup and cooked on low for another six hours. I also cut the brown sugar in half, since others mentioned it was too sweet. Next time I wouldn't though...because I kind of like mine a little sweet. Overall, good recipe, but it did seem like something was missing..and I just couldn't place it.

I soaked my beans overnight and then boiled them 1 hr before placing in the crock pot and after about 6 hours the beans were definitely done. I liked these ok but I don't think I'll make them again my fanily doesn't seem to be a fan of baked beans. Thanks for the recipe