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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Kris

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Great recipe, especially served cold on a hot day. Took a long time to make but definitely worth it.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

These beans were good, but the tomato sauce throws off the recipe. If the tomato sauce were omitted, and everything else was used to make beans, I think they would be perfect! Other people commented that the beans were "too tomato-y"

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RNforCats

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Reviewed: Jan. 17, 2008

How can this be a diabetic recipe with 1/4 cup firmly packed brown sugar and 1/4 cup molasses?

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Jules

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

This is one of the better recipes for baked beans that I have found. I cut out the sugar and used canned beans (rinsed) instead of dry. I can just throw all the ingredients in a slow cooker and have a very tasty meal a few hours later! Make sure you don't do that with dry beans... the tomatoes will stop them from cooking.

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VEGGIELOVR

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Reviewed: Sep. 23, 2007

They weren't too bad. The tomato flavour was a tad overwhelming. I would have enjoyed them more if there was another component to the sauce that competed with the tomato.

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Crystal

Cooking Level: Beginning

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 13, 2007

The cinnamon in these was kind of weird. If I make them again, I'll try it without the cinnamon.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 2, 2007

I omited the nutmeg and cinnamon and these turned out perfect. thanks my new baked bean recipe.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Nov. 26, 2006

I loved the taste of these!! I soaked the beans in water over night and the next day I threw all the ingredients into a slow cooker and let it go all day long. It turned out awesome! I will definitely make these again.

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Anna

Cooking Level: Intermediate

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Nov. 15, 2006

I did not care for this at all. I cooked it according to the directions and the beans still needed to be cooked longer. It didn't taste right. I reheated the next day in a saucepan and added ketchup, more brown sugar and garlic powder.

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Breezy

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Reviewed: Aug. 20, 2006

Excellent... even my meat and potatoes husband loves these. I use organic sucanat in place of the brown sugar and tomato puree instead of sauce.

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mizpeppers

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Reviewed: May 12, 2006

The spices were way too strong in the sauce. Ended up tasting like apple pie with tomato sauce.

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appia9

Cooking Level: Expert

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Reviewed: Aug. 23, 2005

I like it that there is no cured meat in this bean dish, and I thought it was okay. I wasn't sure about the cinnamon flavor with the beans and tomato sauce. I think I will try it again without it next time. Thanks for posting this recipe.

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