Reviewed: Feb. 6, 2013

I used this as more of a base recipe. Like one other reviewer had mentioned, it is so hard to find a recipe without using canned beans. I used Great Northern Beans, a mix of maple syrup and dark brown sugar, paired with a little mustard, some small swigs of hot sauce, a little sage, cumin, onion powder, a little garlic powder, salt and pepper. I started the beans out in the crock pot, but switched to stove top in a large pot when after several hours, when they still weren't boiling. I simmered the sauce ingredients on the stove top and then added to the beans. While beans were in the crock pot with the water, I added chopped onion and green pepper. We had these with beef hot dogs. I thought they were good...even better the next day!

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Reviewer:

AMMSEJS

Cooking Level: Expert

Reviewed: Jan. 30, 2013

This sounds like my Grandmother's recipe that was lost years ago! I am going to try it right away. One question, does the bacon make them greasy? I know she used a piece of salt pork.

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Reviewer:

peggy

Reviewed: Apr. 16, 2010

I made these overnight last night. I used Northern beans, which I prefer for baked beans. I used a whole pound of bacon and the flavor of the bacon is really nice. I found the overall taste REALLY bland. So this morning I added: ~ 2 tbsp Worcestershire, 1/4 cup ketchup, 1 tsp onion flakes, 1 tsp dry mustard and about 1/4 cup of real maple syrup. There's already an improvement. I will serve them tonight to my BF, who tasted them this morning and also thought they were bland. We are really partial to Clark's canned baked beans and I have been trying to replicate their recipe for quite some time.

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Reviewer:

2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

Reviewed: Mar. 12, 2010

Great tasting Easy I used 1/2 cup of maple syrup and 1/2 cup brown sugar and cooked 8 hrs slow cooker on low and they disappeared in no time

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Reviewer:

dizzytutu

Cooking Level: Expert

Home Town: Folsom, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 30, 2009

Bf said he really liked these but could do without the onions and with less bacon. I used turkey bacon and less of it, but it definitely was a bit of bacon overkill. I also got a little crazy with the water--I cooked in the crockpot so probably didn't need as much. I used canned (don't have dry right now) and used 1 can of kidney and one can of black beans. Tastes great in the crockpot, so I'm sure it would be even better baked in the oven as directed. Thanks for the recipe! We'll make again with less bacon and onion powder instead of onions.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 8, 2008

I was relieved to find a recipe without any canned beans! I used white beans, and a combination of molasses and maple syrup rather than sugar. We took it to a BBQ, and it went so fast, I had to scrape the pan to get a taste!

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 5, 2008

I used Great Northern Beans and baked for 6 hours. I forgot to soak the beans overnight - but boiled them for 10 minutes or so and let them sit for an hour. This was worth having the oven on all that time. Everyone loved these! *** UPDATE*** Tried again with Kidney beans, but put in a crockpot cause it was too hot for the oven to be on all day. They were good in a crockpot - but sooo much better with Northern in the oven. . . COOK the bacon before you add it to the beans and bake.

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Reviewer:

Lucky Noodles NOT a

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: May 31, 2008

Mild flavor. Quick and easy.

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

Reviewed: Apr. 27, 2008

These are the best baked beans I ever had!It makes you never want to eat canned baked beans ever again.Everyone who ate them said they were better than canned.They take a long time to cook but are well worth it!

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Jun. 11, 2002

This recipe is a very good starting place. If you like sweet beans with no hotness or spice, this is for you. I will make this again, but will add some zip to it. Jalapeno, hot sauce or something like that. Very flavorful. Kids love the sweet taste, but need to get paste the texture of kidney beans!

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