Reviewed: Nov. 22, 2009

I have to say this blew my mind how good it is. Thank You for sharing it.

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JIMMY1969

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Reviewed: Oct. 19, 2009

This was a flavor explosion. it was sweet tangy and i used spicy smoked sausage so it had a little spicy kick also. I also did not have frozen green beans so I used more lima beans and carrots. This was a must to do over. Very delicious!

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Danielle

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Reviewed: Sep. 1, 2009

My family loved this meal! It's so delicious! I shared the recipe w/my family & friends, so now it's been a big hit. Thanks for posting this GREAT recipe! :) Since my kids don't like onions, I substituted onion powder. That's the only thing I had to change.

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Pam

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Reviewed: Aug. 23, 2009

My family loved this and I followed the recipe perfectly. Thank you, it's a cold weather must.

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irisranch

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

I enjoyed this. Used a hot Italian sausage.

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Frank-NC

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Reviewed: Jul. 30, 2009

I did not have enough ketchup so I used an equivalent amount of condensed tomato soup. I substituted edamame for the lima beans and used frozen chopped onion to make things easier. Cooked on low for exactly four hours. It could have gone a tad longer but the veggies were nice and firm, which we like. Overall it tasted great. My husband and six year old both loved it!

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aghenley

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Reviewed: Jul. 24, 2009

As written I think this is too sweet, but I would make it again and cut back some on the sugar. The only change I made was to put a few shots of hot sauce into it to counteract some of the sweetness. I cooked it on low for about 7 hours. It's a good dish, and I'll make it again. It would be good to take to a pot luck.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 20, 2009

This was incredibly good and my family decided it was a keeper. I probably cannot rate exactly since I did change a lot... I'm diabetic so I low-carbed it and took out the sugar by using sugar free ketchup, and Brown Sugar Diabetasweet and reduced it to 1/4 cup. I also used black soy beans rather than baked beans and increased the amount of ketchup to 3/4 cup. Didn't use the lima beans. So even though I changed a lot, it turned out to be a hit. I added garlic, hot sauce,worcestershire, liquid hickory smoke, and onion powder.

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Ginn

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

My family loved this recipe and my 2 year old actually ate the veggies, that never happens lol. But i just used a large bag of frozen mixed veggies and cut down the sugar and ketchup, and we ate this dish with rice, its also great with garlic bread. Great with a few dashes of louisiana hot sauce also. definitely going to be making this once a week, its too easy!

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regreen09

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Reviewed: Jul. 15, 2009

I like this recipe, but found it needed more spice and less tomato taste. I added 1/2 cup chopped celery, 2 cloves minced garlic, 1 (15 oz) can of pinto beans. I also added 1/2 cup molasses to the sauce. I also used smoked sausage at one time and kabassa another. It all was great and everyone came back for seconds and wanted the recipe.

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Lynne Dufour

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Reviewed: Jul. 14, 2009

This sounded so good but I didn't have everything I needed so I doubled the baked beans, used a can of green beans,tossed in frozen edamame, corn and peas. I cooked it the stove and browned the carrots, onions and asiago spinach sausage before I added the rest of the vegetables and the sauce. I served it with cole slaw and biscuits for a late Sunday lunch. My family loved it and I felt good about all the vegetables and fiber I served.

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Lucy

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Reviewed: Jul. 13, 2009

This was great. I gave a taste to my friend and had to give her the recipe.

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Colleen

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Reviewed: Jul. 10, 2009

This is a very good recipe. I would reduce the sugar to know more a 1/4 cup. I also added a little bell pepper and garlic. But all in all the recipe can stand on it's own.

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Kenneth

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Reviewed: Jul. 10, 2009

We made this on the stovetop and it was GREAT! We sauteed the sausage and onion first, then added the ketchup mixture and simmered it for about 10 minutes. Added canned veggies, simmered again for 20/30 minutes. It was delicious and easy to do. Next time we will plan ahead and make it in the crockpot. This is a keeper for sure!!

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Maggie R.

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Reviewed: Jul. 10, 2009

This was good and very simple.I did not make any changes!

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KIM ROSS

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Reviewed: Jul. 9, 2009

I thought it was very good. The lima beans tasted much better this way rather than by themselves. Very wholesome and a great source of fibre.

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richard49

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 9, 2009

I didn't find this to be anything special. Sorry.

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Sherry Lane

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Reviewed: Jul. 9, 2009

I can't believe it, but I'm actually putting this one into my "Make Regularly" file! I was nervous about this recipe, but it is really good! My 7-yr-old daughter wanted to know what was for dinner and when I raised the lid on the crockpot, she said, "Oh, that looks so good!" She loved it! My 5-yr-old son ate it without complaint, too. Like other reviewers, our family doesn't care for lima beans, so I used 2 cans of navy beans; however, 1 can would probably be plenty. Also, we love veggies, so I added more than the 1/2 cup of carrots...probably about 4 regular-size carrots. I used green onion instead of regular because we just got them out of the garden and I was eager to use them. Also, I used 6 leftover brats we had from a camping trip and the recipe was great! Thank you Doris! No matter what we do, we're always left with extra brats after our camping trips. Now I have a great recipe to use them with!

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julie

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Reviewed: Mar. 1, 2009

It was good. You can make this a skillet dish by cooking the onions first and then changing the limas and other veggies to canned varieties.

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**Trinity**

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

Warm and hearty on a cold winter night. I omitted the lima beans and used frozen mixed veggies instead of green beans. Served with cornbread...wish I had some potatoes too but was all out.

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