Reviewed: May 27, 2012

Excellent!Rather than soaking overnight, I boiled them (on full boil) for 1 hour. They are like the beans my momused to make. This is a keeper!

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Reviewer:

happywife

Reviewed: Apr. 13, 2012

I soaked the beans overnight and cooked them for 36 hours and they never did get soft (well, maybe a handful). The "sauce" was very good, but who likes crunchy beans? This will not be a saver!

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Reviewer:

msknickers

Reviewed: Apr. 12, 2012

These taste very similar to the baked beans my mom used to make when we were kids - they're sweet, which I love! We made them ALMOST exactly as written...we sauteed the onions in the bacon grease and cooked the beans completely before we added the other ingredients and cooked. I think they were 5 star as is, but my husband thought it needed "something," so I think the next time I make them, which will be soon, I will try either apple juice or beer in place of the water. Thanks for the fantastic recipe!

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Reviewer:

BirdieMama

Cooking Level: Intermediate

Living In: West Springfield, Massachusetts, USA

Reviewed: Feb. 27, 2012

I soaked my beans for 24 HOURS then cooked on high for 10 hrs. THEY ARE STILL CRUNCHY. I'm pretty irritated. I have read before that acid from tomatoes can slow down the cooking in beans...of course I remembered this at about hour 7 of cooking. The flavor wasn't great anyway...tasted like ketchup.

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Reviewer:

Jenny

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

Reviewed: Jan. 28, 2012

The lesson here is "you just can't trust a bean". Bean quality varies. I have had beans turn out with little soaking or boiling at all. Other times nothing I did could save them. As a precaution I soaked overnight and boiled but not until fully cooked. My beans are in the crock as we speak. I doubled the recipe and added extra dry mustard and vinegar. The reciepe on the bean package is the one I always use but this was very close and I wanted to use the help of other reviewers. I gave 5 stars. I know this sauce will be a good one however these beans are starting out pretty soupy. I tried the paper towel trick but my paper towel fell in (which is exactly what my husband said would happen) I tried to use the moisture to stick it to the lid but it fell in right away. I put in some tomato paste but we'll see... I like my beans to taste like candy but found that the rest here like less sweet. Due to my addition of more dry mustard, vinegar and pepper the gang will probably be fine. I am thinking about one reveiwers suggestion of the Frank's hot sauce and the teaspoon of chili powder. Beans are fun to experiment with. I used a nice ham bone with lots of leftover ham from Xmas in my pot. Gave this a 5 star because already I know it's going to be good. My beans are 2 hours in and 3/4 cooked. I just hope I got a decent batch of navy beans to begin with. Thanks TLEFURGEY. Sometimes I throw the package out and am digging around for the recipe. Other than the vinegar this is very close.

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Reviewer:

screamingwallflower

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

Reviewed: Jan. 13, 2012

My first time ever making beans & these turned out amazing. You def need to let them cook a long time but they were a big hit w/my husband! I froze the leftovers & plan to thaw them this weekend. What a great recipe! Thank you!

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Reviewer:

BIGBCOLDEN

Reviewed: Jan. 9, 2012

I made these and brought to football Sunday. Everyone raved about them, they were a huge hit! Perfect amount of tang and sweetness. I soaked overnight and threw them in the crockpot on high for about 5 hours (i truly don't see a need to soak them overnight AND boil them). I did wait until they were pretty much cooked before I put in the acidic ingredients, (ketchup, mustard, sugar, molasses) and then finished on low for 2 hours.

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Reviewer:

lilkate07

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

So much better than canned! Used only 4 slices of bacon has that's all I had, and it was plenty. Also used half the salt, which I added towards the end with the ketchup because salt and tomatoes can keep beans from softening. Also increased water to 2 cups to make sure beans were covered in crockpot. Before placing in crock, I used this method to reduce gas: place beans in 6 cups cold water and nothing else, bring to a boil and boil ten minutes. Remove pot to sink, do NOT drain, add 1/4 baking soda and stir like crazy until all foam is gone. Rinse beans well, then place in crock and continue as directed. Left on low overnight.

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Reviewer:

LADYSLEW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 20, 2011

Wow-these baked beans are incredible, this is one I'll be using many times in the future when grilling out or even on a wintry Sunday. Incredibly easy and uses only a few ingredients which I always have on hand. I did exactly as others suggested with fantastic results; namely both soaking the beans overnight and then simmering at a slow boil for an hour in the morning before throwing in the crockpot. If you do this then just add the other ingredients and let it go for 8 hours on low, be sure to stir every now and then-don't wait to add the ketchup/salt as the sauce literally comes together like fine wine over the duration of time. While it might seem a bit sweet initially, after slow cooking for 8 hours it all comes together and is simply perfection-I'm a person who likes spicy sauces and I'd not add a thing to this, nor change the composition. Kudos for this one, it's truly simplicity and perfection in one-I'll not be buying anymore canned beans! (this is FAR less expensive than canned beans, a single package of beans fixes a whole pot).

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Reviewer:

RandyOSU

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Sep. 8, 2011

I doubled the recipe in a 6 qt. crock pot using 1 pkg each navy beans and lima beans (totaled 6 cups). Soaked x8 hrs then boiled x 1 hr. Placed in crock pot then doubled everything in the recipe except ketchup (used 2 cups total) and brown sugar (kept 1 cup). Added a smoked ham shank. The beans were amazing and the house smelled delish. They were not too dry and we got many compliments!! This is a great recipe to feed a crowd when making burgers and dogs on the grill.

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