Sweet and Spicy Baked Beans

  • PenelopeRB Posted: 11/14/08
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    Nice flavor, but... I used navy beans, per the recipe, but maybe should have used Great Northern beans? This was my first baked beans attempt, solely based on the recipe in the magazine, which looked tasty. I should have read the reviews! I did the overnight soak method. After 7 hours of cooking, with quite a bit more water (and consequently a bit more molasses, mustard and then a bit of cider vinegar as suggested in another recipe) the beans are STILL not done, they are somewhat mealy in texture. The flavor is quite good - a fair amount of spice to balance the sweet. They smell great too. I ended up putting them on the stove after the first 5 hours as that seemed to help things along a bit, with stirring and adding water. Was it the beans? Bad idea to buy bulk beans from Whole Foods? I'd really like a reliable baked beans recipe. Again, the flavor of these is good but I don't even want to think about all the energy wasted in trying to get them to cook properly. After the time given in the recipe the beans were still practically the original color and very hard. Might try again with another bean variety.

  • Happyathome2 Posted: 03/15/09
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    I loved these baked beans! I do agree with everyone else that the cooking time and the liquid do need to be nearly doubled. Given those serious errors in the original recipe (hello recipe testers! were you all out having a beer?), the flavour of the beans was wonderful. Sweet and spicy. I would also add much more bacon and I had to substitute pickled jalapenos for fresh. That said, I am astonished at how economical this recipe is. I am writing at a time of great international economic upheaval, and so I am concerned about frugality. I could see serving these for a large crowd as a side dish - a BBQ or a Super Bowl party sort of thing.

  • waffles2 Posted: 07/22/09
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    I am sorry but I cheated a little. First I added a small can of tomato paste, 1teaspoon crushed garlic and 1/3 cup brown sugar. I also cooked the beans in the crock pot for 4 1/2 hours on hi because I didn’t have time to watch in on the stove. Then put in the oven for an hour or so. I added water as needed while in the crock pot but no more than would be absorbed then add more until the beans were tender I have cooked beans for over 40 years at elevations of 4000 ft in Nevada, which can take 8 to 10 hours, and at 700 ft in Oregon where I currently live, which takes about half the time. I know that the cooking time and liquid requirements can vary greatly, also humidity plays a role. The age of the beans makes a big difference. If the beans are old, they will require more liquid and cooking time. Over all I liked them, the taste was great and think that this is a recipe you can use as a basic and change to suit your tastes. They would be great adding ham hocks or left over ham just check the saltiness.

  • leannskitchin Posted: 05/14/10
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    As I was making the recipe I was concerned that the beans would not thicken, but with in the last hour they turned out great. I made the beans in a crock pot and not the oven and they turned out great!!! I followed the recipe to the "T"

  • lfsdm13 Posted: 08/27/10
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    I love this recipe. I use canned beans and they work beautifully. I also substituted a 1/4 cup of ketchup instead of the tomato paste.

  • seaside725 Posted: 07/03/14
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    I thought that this recipe was very bland and had no flavor to it. I also cooked them in the crock pot and had no problem with the liquid. I would increase the flavors if I made this again.


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