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This has become my "go-to" recipe. I have made it twice so far with good results. I have made a few modifications due to taste and cost. I've used bacon both times in place of the salt pork (not as available) and I think it was actually an improvement. Part of my goal for making from scratch was to reduce cost so 2nd time around used only brown sugar in place of the maple syrup. I couldn't tell the difference.

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Chef Tweaker August 12, 2010

3 Stars, beans not fully cooked, yet bacon was black. For the top, I would be better off cooking the bacon separately until cooked but not crisp, and adding it to the beans in the last 15 minutes. The sauce was very tasty, not too sweet. Used a 2-qt Anchor Hocking covered glass casserole dish. DH strongly prefers Best Ever Baked Beans (Crock Pot) #252226, but that one has too much bacon and sugar for me. For the time commitment, I did not get the payoff I desired; maybe I am better off using canned beans. I cannot guarantee that my oven temperature is properly calibrated. Still looking for the perfect baked beans that both DH and I adore. Made for Fall 2008 Pick-a-Chef.

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KateL October 05, 2008

Very nice recipe & a great tasting bean dish! I'm not one to do my beans from scratch because of the time involved, but did this time around & was very pleased with the results! I did, however, leave out the pork! I like the combo of molasses & OJ in beans! [Tagged, made & reviewed for one of my teammates in AUS/NZ Recipe Swap, Mar 08]

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Sydney Mike March 04, 2008
Old-Fashioned Bean Pot Baked Beans