Reviewed: Jul. 2, 2012

Well done! Thanks for a great traditional recipe. I'm tired of recipes that say little more than "Pour BBQ sauce over your favorite canned baked beans."

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Reviewer:

Spike Da Peke

Living In: Old Bridge, New Jersey, USA

Reviewed: Jun. 24, 2012

I'm very new to cooking with beans and had tried a few other recipes before I found this one for Boston Baked Beans. WOW is all I can say!!!!!! These came out absolutely terrific! I actually tripled the recipe and what a delicious taste! I used five different kinds of dried beans and used my crockpot - it came out perfect! I think the whole key to this recipe is the layering technique & cooking the sauce before pouring it over the beans, bacon and onions. This recipe is a keeper for sure!!

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Reviewer:

Jamie

Reviewed: Jun. 23, 2012

Super easy to make baked beans and they taste great too! My family loves these baked beans. The only change that I made was leaving out the onions and adding some onion powder. I was kind of worried when I took the lid off at 2hrs because of the amount of liquid but after another 2hrs of cooking they thickened up nicely.

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loadsoftrouble

Reviewed: Jun. 18, 2012

I modified the recipe slightly and usedf a Crock Pot We had it on Fathers Day and everyone loved it. CROCK POT BAKED BEANS Ingredients 2 cups navy beans 6 stripes bacon 1 smoked pork shank 1 onion, finely diced 3 tablespoons molasses 2 tablespoons honey 1 cube beef bullion 1/4 teaspoon ground black pepper 1 packet Chinese hot mustard 1 tablespoon Dijon Mustard 1 tablespoon Worcestershire sauce 1/4 cup brown sugar 1/4 cup catsup Directions 1.Soak beans overnight in cold water and drain. 2.Cut bacon into 1 inch strips. 3.Add beans and ingredients to crock pot and mix. 4.Just cover with water. 5.Cook on low for 10 hours or till beans are tender. 6.Remove the lid about halfway through cooking and add more liquid if necessary to prevent the beans from getting too dry. 7.Remove pork shank cut up meat discard fat and bone. 8.Put in fridge overnight for flavor to develop, heat up next day and serve. Ernie Harrison

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Ernie

Reviewed: Jun. 16, 2012

This has been my "go to" recipe for baked beans for years. I use a 1 LB bag of navy beans, which is 3 cups, so I multiply the recipe x 1.5. I often cook my beans w/ a ham bone if I have one from from a recent dinner, then add the bone in during the cooking process (removing it before serving, of course). Like other reviewers, I skip all the fussy stuff and just toss it all in the crock pot, stir it up and let the crocker do the rest of the work.

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Reviewer:

Aeraen

Cooking Level: Intermediate

Reviewed: Jun. 12, 2012

Excellent classic baked bean recipe. Very tasty.

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Reviewer:

spensar

Reviewed: Jun. 10, 2012

These beans went from Boston to the Tropics today. I had a few slices of fresh pineapple that needed to be used up, so I added them to the top of the beans...delish addition. I think the thing that I liked the most about this recipe is that the beans didn't turn to mush like so many baked bean recipes do. The beans still had a firm texture even after cooking for the better part of the day, and the sauce was rich and thick. And I suspect they'll even taste better tomorrow cold. A definite keeper.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jun. 4, 2012

This is so delicious it melts in your mouth! Not soupy weirdness with beans floating in it but rich thick yummy beans!

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Reviewer:

laurapete

Reviewed: May 30, 2012

took a lot longer then said

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ADW2000

Cooking Level: Intermediate

Home Town: Caribou, Maine, USA

Reviewed: May 29, 2012

This one of the best recipes excellent excellent all high reviews from all who enjoyed it at the memorial day cook out thanks so much for sharing this will be used over and over....

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