Yes, this is a very good recipe! In fact, except for the directions it is exactly how my family has been enjoying baked beans for generations. I have been baking beans professionally for over 35 years! More often than not, following directions such as found in Linda's recipe will not be problematic. Case-in-point, I had a big catered event last week and tried to make Boston Baked Beans like my Gram used to make. Well, it was a disaster. Turns out that here in Bethel Alaska we have very hard water with a high calcium content. which resulted in even harder beans. You need to be careful when using dry beans! Check out this article and find out how to avoid getting tough beans: http://www.kitchensavvy.com/journal/2005/02/tough_beans.html Good eating... Michael Callahan Executive Chef YKDRH. Bethel, Alaska http://ChefCallahan.com
I have made these bean from a recipe book called "Cooking Down East." To take the "toot" out of these beans, I soaked them overnight then parboiled them until the skins wrinkled. When they were at that boiling point I dumped some baking soda in. You will find them froth and bubble which removes the gas. I then rinsed them and proceeded with this delicious recipe. I cook mine in a crock pot on low 6-7 hours, keeps the house cook and saves on energy.
very good, I used thick sliced bacon in place of the salt pork and also added in 2 heaping teaspoonfuls of crushed chili flakes, I also added in 2 heaping tablespoonfuls of fresh garlic and a green bell pepper, thanks for sharing Linda!
Great flavor but took a long time in this high altitude. I did a quick soap but boiled for 5 min. then set for 4 hours. Drained and fresh water and ingredients, cooked for 8 hours and the next day cooked 4 more and the day of serving 2 more hours to thicken up like I wanted.
We loved these beans! Not too sweet and full of flavor, just like we like them! I did soak the beans overnight, drained and put the beans into pot, then followed the directions. I added boiling water to cover the beans and then baked them at 200 degrees overnight for 8 hours. They were perfect and not mushy at all. I did have to get up a couple of times to add water to the top of the beans, so they didn't dry out. Great beans Linda!
Delicious and easy! I've made this twice with slight changes and it is great! I soaked the beans overnight before putting them in the crockpot. The original was too sweet for me, so I reduced the sugar slightly and used 1/2 brown sugar. I also added some barbeque sauce and used diced bacon instead of the salt pork. I cooked it for 8 hours in the crockpot on low. They came out perfectly! I want to try this using maple syrup for the sweetener!
Great recipe! I have made this several times now. I always soak them over night, boil them for a few minutes, then put in my bean crock in the oven for the 8 hours. Taste delicious!! Thank you for an easy recipe.
Totally, completely worth the time. I don't eat pork, so I added about a tsp of liquid smoke at the beginning. Will definitely make again!
Wow! I really enjoyed these beans and like the sugar flavor. I normally use only brown sugar and don't eat much refined sugar at all. Perhaps that's why. Now the recipe is no longer "naked." I posted a photo!
So good. I did use a ham hock in place of the salt pork and it worked wonderfully. I let these cook for 9 hours and they had delicious flavor. What an old fashion dish that is so good. I loved these and plan on using them alot more, as I always have dried beans in the house. Thank you for sharing this family recipe.