Oh dear, it just occurred to me why I had a problem with this dish last night. When I bought the ingredients, I assumed we were starting with dry beans. I did realize before starting that it should have been canned beans, so I cooked the beans in the pressure cooker (took about 1 1/2 hours), then put them in the crockpot with the ingredients. The end product was much too mild, but I realized this morning that I weighed the beans dry. I must have had way too high a ratio beans to other ingredients. I ended up adding more and more of the other ingredients at the end along with salt, but since they didn't have time to soak in, it tasted a little hollow - my fault, not Coffeebaristas. So sorry!
Yum! These are great! I drained the beans partially, and ended up needing to add more liquid later, so next time I won't drain them. Everyone really loved these, and I'll be making them again and again. Thanks for posting!
Bacon makes them what they are, and the crock pot does a nice job on them. Made for Top Favorites of 2009 on Breezermom's referral, and measures up to the nomination!
I tried this recipe with dry beans and with 6 cups of water (after doing a quick soak) and added all the ingredients to a pressure cooker on medium/high heat for 5-6 hours and they turned out great. I also added 2 lbs. of ground beef for even more meat (maybe a lil too much meat lol. Next time I will add more beans to not having it being so meatiful)
These are now our family baked beans! We made these for Fathers Day Cook Out. These are the best beans I have ever ate. These are 5***** plus 5 more stars! I baked my bacon in the oven and this was quick and easy. My mom who is 73 years old could not believe how good this recipe is! Thanks for Posting.
Fabulous baked beans. I was a little suspicious of the ingredients...my baked beans always had bacon in them, but I usually added diced bell peppers and "real" onions, and I usually mixed the beans. But these were wonderful. Everyone loved them. Definitely a 5 + Star recipe. I used the oven method, halved the recipe, drained one can of beans and left the liquid in the other. They turned out perfect. Thanks for posting. Made for Holiday tag.
I just made these for New Years and EVERYONE RAVED ABOUT THEM!! They were SOOOOO freaking delish..
I subbed Brown Sugar for white sugar... and added just a hint less than what was called for.. I added a splash of Crown Royal Maple... and 1tsp of Cayenne Pepper....
We will DEFINITELY be making this again!!
I followed this recipe exactly and found them to be too dry, thick and sweet.
These delicious beans have just finished cooking in the crockpot and even after just a mouthful I am salivating and looking forward to reheating them and having them in toasted sandwiches for lunch tomorrow. I did a few minor changes due to supply and dietary needs, used cannellini beans as we don't have navy beans and as we don't have french-fried onions I sliced up a large brown onion and fried that with the diced bacon and proceded with the recipe as follows - drained the 4 x 400 grams of beans (about 56 ounces) as I don't really care for the liquid they are preserved in and substituted the 2 cups of this liquid with 2 cups of vegetable stock and by error I used 1 cup of tomatoe sauce/ketchup instead of the 1/4 cup but it turned out to be a happy error and for dietary reasons I used 2 tablespoons of Natvia for the sugar which gave it enough sweetness for me, thank you Coffee B, made for the Aussie/Kiwi Recipe Swap #64 May 2012.
Very yummy baked beans, CoffeeB. I made exactly as stated other than adding a can of kidney beans because I was one can short with the navy beans. I like a variety of beans in baked beans anyway. My area doesn't sell Randall's so I used my favorite brand. I love the sweetness and the crunch of these baked beans. The bacon is wonderful in them! Thanks for sharing.