Reviewer:

Reviewed: Jun. 12, 2012

I loved this recipe. All ingredients I had in my pantry. It was the perfect mix of sweet and savory. My two year old went crazy over it. I would definitely make it again. Add it to your recipe box, you will not be sorry.

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1 user found this review helpful

Reviewer:

Heather

Reviewed: Mar. 24, 2012

These are so good my kids are eating them as a snack right now. I took them out of the oven and put them in a crock pot because I'm taking them to a party. Because of the comments about them tasting like apple pie, I left out the cinammon and added smoked paprika and a little chipotle in adobo to give them a smokey taste and a bit of a kick.

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5 users found this review helpful

Reviewer:

nonexpat

Reviewed: Dec. 1, 2011

I soaked the beans for a few hours in the fridge first, used 1/4 t. powdered ginger & 1/8 t. allspice instead of the cinnamon & nutmeg, and subbed canola oil for the recipe's olive oil. I don't like garlic in my BB, so I skipped that. Reduced the tomato sauce/puree (NOT pasta sauce) to about 23 oz. W/ all the sugar, regular onions were fine--didn't need sweet ones. W/ the changes, simple and tasty.

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10 users found this review helpful

Reviewer:

Little Old Lady

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Westchester, New York, USA

Reviewed: Nov. 27, 2011

I found this recipe to be just awful. I followed the directions exactly, but the resulting beans were inedible. I will not be making this again.

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6 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Aug. 5, 2011

The cinnamon and nutmeg are a nice change from your usual baked beans. I actually liked the flavor, but my husband thought it was so-so.. Nothing wrong with modifying it a bit and leaving it out if you want. I also thought the bay leaves were a stroke of genius!

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5 users found this review helpful

Reviewer:

KTCRUISER

Reviewed: Jul. 16, 2011

I made this for a bbq potluck and it was a big hit. I sauteed the onions and garlic and I used 4 15oz cans of beans, drained, and added a bit of garlic powder too. I ommitted the cinnamon and nutmeg and added about a tablespoon extra of molasses and baked it at 375 for about 2 hours. I also had to add salt at the end.

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8 users found this review helpful

Reviewer:

tawvry

Reviewed: Apr. 25, 2010

Good beans! Could have cooked the beans a bit more before adding the tomatoes! Did NOT add the last 2 spices.. and it turned out excellento!

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11 users found this review helpful

Reviewer:

Mel_gizmo

Cooking Level: Beginning

Reviewed: Aug. 21, 2009

These are tangy, tangy beans. If you don't like tangy, but prefer sweet, don't use this recipe. The cinnamon and nutmeg conflict with the tangy so much, my kids didn't even like them. I managed to salvage them by adding more brown sugar, garlic, and the key - yellow mustard. The mustard seemed to counteract the spices really well. I liked that they didn't have meat, and I might try making them again without the spices, and a smaller batch.

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9 users found this review helpful