4 Reviews

Thanks MaeEast! We loved this recipe. I used great northern beans. I was confused why no tomato based ingredient. I added ketsup. For the pork fat I added ham. Very easy. This is the last baked bean recipe I will ever need. Thanks alot for sharing, my family loved it!

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goodcookermama June 24, 2010

Great beans MaeEast!! I used navy beans and added some freshly ground pepper. I added partially cooked and drained smoked bacon to replace the salt pork, it gives a mild smoky flavour to the beans. To answer Rita's question - dip a spoon into the pot of beans while they cook and remove a few, blow gently on the beans, if the skins peel and curl while you blow, the beans are just about ready and soft enough to add to your bean crock, though they will still be al dente (firm). If the skins do not peel you need to cook them longer. It works for me!!!

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Elly in Canada December 01, 2008

I used navy beans, and was this great! The beans were moist, and flavourful. I think next time I will add the liquid differently though. I found it was too much for the begining. Thanks, Mae East, my husband loved this bean recipe.

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Midge Plourde January 07, 2005

These were very good melted in my mouth. I have no idea what yellow-eyed beans are(I know Duh) so I used black-eyed peas. Which I must say came out wonderful. I followed to step 6.(Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it)Which I don`t know meant! Then I transfered it to a slow cooker in which I had placed the onion and bacon which I removed the fat. I agree meat not fat! Set the slow cooker on low and cooked for 8 hours. Came out sweet soft and ever so good! Mea thanks for a good recipe! Can you post what blowing on the beans does??

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Rita~ October 18, 2003
Old Fashioned Baked Beans