Reviewed: Apr. 20, 2013

I drained all of the beans, but after cooking 1 hr @ 325 degrees F, they were still way too soupy. I bumped up the temperature to 350 and cooked for another 20 minutes, and then browned up the bacon a little for a couple minutes under the broiler. The consistency still is pretty "liquid-y" but that's fine for us, since we like our baked beans cold better than hot. Next time, I would add some minced onion and cook at 350 rather than 325. I really do like the chili sauce tang as well as the combination of beans. I have a number of baked bean recipes that we enjoy, and this one will be added to the collection. Thanks, SHARONHOWARD, for sharing your recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Sep. 14, 2010

At first, I was going to give it a 4 because I baked mine for less time than the recipe says, but it came out dry. I added liquid (water) and stirred it. The taste, however, is delicious and deserves a 5. I've made this kind of beans many times and have never thought to add chili sauce. Knowing to bake for less time than it says, though, is really a plus so I'm rating it a 5!

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Reviewer:

TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

Reviewed: Jul. 17, 2010

This is now my standard and oft-requested bake bean recipe. I tend to play with it a bit. I rarely keep chili sauce in the house so I use ketchup and a spoonful of relish instead. I usually add some BBQ sauce if I have some, as well as some minced onion. The bacon is what makes it really great. I usually cook some ahead of time which I crumble and toss in. Oh and I always make this in the crockpot!

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Reviewer:

Cookin' like Gram

Reviewed: Apr. 4, 2010

Good recipe to try - depending on your tastes. The chili sauce made these a bit too "zingy" for us.

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Jun. 17, 2009

Chili sauce? I used 1 TBSP and thought it was more than enough.

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Reviewer:

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

Reviewed: Apr. 3, 2009

I liked this recipe, but will stick to my regular baked beans. It's probably a regional thing, but the taste wasn't right for this midwesterner's idea of baked beans. Worth a try though.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Mar. 8, 2009

Great baked beans recipe. No need to buy the canned stuff anymore! I substituted maple syrup for the molasses and added an extra spoon of brown sugar. I also omitted the bacon. Still yummy!

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Reviewer:

dandygirl

Cooking Level: Intermediate

Reviewed: Oct. 6, 2008

This is great and looks very unique when baked. I added turkey bacon instead of pork bacon and maple syrup (real maple syrup, Grade B) instead of molasses. I'll make this again.

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Reviewer:

FLSHAVERS

Reviewed: Jun. 15, 2008

Like the others I added a little more brown sugar, and I found that I had no molasses, so I substituted maple syrup instead. My husband loved it. Will amke it again for sure

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