Great recipe! I used the overnight soak method which seemed to work quite well. I had to split the beans between two dishes as I didn't have one single dish large enough. Be sure to keep a close eye on the beans as they do absorb the water while cooking, I added water about three times to my beans. Thanks for posting Paul!
My DH is French of Canadian decent from Maine. He loves these. I put a whole onion in the botton of the bean pot and cook for up to 8 hours. Blackstrap molasses are best. Cover the beans with thin slices of salt pork for the best flavor.
THESE BEANS ARE THE BOMB! I cooked about a cup and a half of dried navy beans (enough to fit in an 8x8 Pyrex baking dish when cooked), halved the "sauce" recipe, added water to cover, and baked at 325 degrees, covered, for 4 to 4-1/2 hours. They went back in the oven the next day to reheat; I added a little bit more water so they wouldn't dry out, and they were F-A-B-U-L-O-U-S! The boyfriend and I can't get enough of them! Excuse me while I check out the rest of Paul Elliott's recipes - THIS one was AWESOME! Thank you so much Paul (and your French-Canadian mother)!
So glad to finally find a baked beans recipe that worked for me. This was fabulous!! I keep prepared beans in the freezer and after Googling for the correct amount I found that 8-10 cups prepared was equivalent to 2 lbs dry. I used a combination of small white beans, red beans, black beans, and butter beans. This recipe is easy and inexpensive and everyone loved it! I will definitely be making these beans again. I might try the crock pot next time to see if that works so I don't need to leave the oven on 6 hours. Thank you for posting this recipe!
I cheated and used a crockpot (ribs were in the oven!) and these turned out awesome!! The only change I did was use red kidney beans (what I had on hand) and added a little garlic. I was craving baked beans that I didnt have to open any cans to make and these were worth the wait, there were no leftovers.
Very good! I added Worcestershire sauce, garlic and a little red wine vinegar. And more mustard. Also, in my household this would make 16-20 servings. Not bad thing to have leftovers, though. Thanks for posting.
Too sweet for us, and rather bland compared to beans using salt pork or bacon. I would have to play around with the ingredients to make it to our liking.
These are very good. I made them tonight to go with bbq ribs and we loved them. I did add some crispy bacon (with some of the grease) to this but it didnt need it. Thank you for sharing this with us.
Great recipe! I did everything but boil the beans after soaking them and they still turned out excellent. They have even more flavor the next day. Thanks.
These were quite good. I certainly recommend soaking the beans overnight as opposed to the quick stovetop method. Checking water level is critical! Mine dried out twice. Thanks for posting and I will definitely have another try at these.