"A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy." — AJRHODES3
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onion, finely diced
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I made this successfully in the crock pot. I soaked the beans overnight, drained them, skipped the simmer-for-2-hours step, and followed the rest of the recipe using the crock pot. I cooked it on low for 20 hours, and did have to add water periodically. AWESOME. thanks you!
These beans would have been magnifacant minus the extreme saltyness - we LOVE salty food, but 2 teaspoons was WAY TOO MUCH! I will make this again minus the salt. Dissapointing....
Out of all the baked bean recipes I found on this website, this is the only one made from scratch. I didn't want a "redo" of the canned stuff. These came out really good and even though you had to plan ahead, they were super easy. I also added some garlic, and cooked the beans with ham hocks for more flavor. I tripled the recipe for 25 people and had plenty left over. Everyone wanted the recipe! It's a keeper!
Definitely a keeper- I used all of the same ingredients listed in the original recipe, but I wanted to make mine in the crockpot. I soaked my beans for 8 hours, then simmered my beans for 1 hour. I layered the beans, onions and bacon in my crockpot, then added a double batch of the sauce. I added enough water to cover and set on low for 10 hours. I like my beans thick, so for 2 hours I left the lid off and the sauce thickened very nicely. I had many requests for this recipe. I can't wait to make it again for Memorial Day.
This is a great recipe. I soaked the beans overnight, but skipped the simmering for 2 hrs part and put them straight into the crock pot. On high, it took about 10 hrs for them to get tender and edible, so if you timed it so that they went in the crock pot before work, they'd be ready to go when you got home that evening, eliminating the need to be home for any cooking. I pan fried diced bacon before putting it in the beans, to eliminate some fat. I didn't have dry mustard, and I added some BBQ sauce and smoke flavoring to the mix. It has a great flavor (just like Bush's Baked beans). Just don't be in a big hurry to eat it, the beans definitely take awhile! If you're dying for homeade baked beans, just substitute canned navy beans, and you can skip the soaking and 10 hours of simmering.
I submitted this recipe originally but want to make a note to those people who
are watching the fat in their diets. I made this same recipe today but substituted
"veggie bacon" (made from soybean). This turns the recipe into a vegetarian
dish and eliminates lots of saturated fat from the bacon used in the original
recipe. I was able to buy a 6 oz. package of veggie bacon which I diced and
substituted. Although the taste was altered a bit it was still terrific and so much
easier to enjoy knowing that most of the fat is gone. So if you are watching your
cholesterol and fat intake give it a try. The great flavor is still present in the
other ingredients. Those of you fortunate to not have to watch your fat intake
can still enjoy the original version.
(Added June 9, 2011) - I am continually amazed by people who try this recipe and complain that the beans do not get done in several hours of cooking. They either have not read the steps of the recipe or perhaps are using dried beans that are very old. If anything at all is a concern it may be the possibility of "overcooking" the recipe and having mushy soft beans. As with any recipe you must judge your own stove/oven or crockpot and make adjustments accordingly. I find the recipe extremely easy just as is and they definitely do not taste like the canned beans you buy already made. I think some persons are taking a basically very simple recipe and making it complicated. If you can not spend the time then open a can!
This reminded me of my mom's baked beans. DELICIOUS! It was my first attempt at making baked beans from scratch, but certainly not the last! I used Canadian maple syrup instead of molasses, and onion powder instead of onion (I ran out of real onion). I also saved a couple slices of bacon, fried it until crisp, and crumbled it for garnish - very yummy. A loaf of homemade bread fresh from the oven topped off the meal. Just like when I was a kid!
Perfect flavor and presentation, Anita! I've never had a baked bean recipe be so precise and come out so perfect. In only 3 hours with a stirring half way through cooking time, we had great baked beans! My husband just kept saying "this is a keeper, this is a keeper"! Gee, I think he liked them...;)
* Percent Daily Values are based on a 2,000 calorie diet.
Boston Baked Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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