Have to use navy beans as the recipe calls for. Needs to cook longer than the recipe calls for also. Definitely will be making again!
This is the only Baked Bean recipe I have used since it appeared in Cooking Light back in 1995. My only variation is that I do not always use the green peppers; I come from the East Coast originally and green peppers are not part of the the traditional Baked Beans served every Saturday night when I was a kid growing up. These beans are juicy and flavourful and worth buying a bean crock for. The tiny bits of bacon are a great substitute for salt pork. One tip that is in the recipe is essential - navy beans need to be boiled, then soaked. Don;t make the mistake of just soaking them, like one would do with the slightly larger yellow eye beans.that are also often used to make Baked Beans.