3 Reviews

Great side dish, though the dry mustard was not noticable, but still had a nice subtle savory flavor. Made recipe right down the line, and was enjoyed by all of us. Cooking time right on the dot, and was served with Sweet and Sour Pork#468808. Tagged and made for PRMR Tag.

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weekend cooker March 15, 2013

Excellent flavors. I halved the recipe for the two of us and have plenty left over. I didn't have any lima beans (don't think I've ever had those) and subed Great Northern Beans which worked well for us. The sauce is wonderful, but the recipe as a whole was just a little watery for us. Flavor was good though. Thanks. Made for PAC Spring 08

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~Nimz~ April 19, 2008

This is the pinnacle of baked beans, right here. This recipe boasts 3 different kinds of beans (which tastes truly amazing, coupled with the different colors of the beans) the butter bean, lima beans, and little kidney beans. The taste sensation when swallowing a scoop of these beans is so smooth and warm. Sweet flavors as well as the slightly acidic flavor marry the whole dish together evenly. The only change I made to the recipe was I halved it. Other then that, I had my usual prolific abundance of frozen butter beans and lima beans. Had the can of pork and beans sitting right on the pantry shelf just waiting for a chance to jump into the pot with the other "bigger" beans. Oh! And one more very small change or addition rather was I decreased the bacon to two pieces and added some good ol' Smithfield Country ham that was sliced wafer thin. This added another complex taste sensation and I decreased the salt, as country hams tend towards the salty side. You won't go wrong and making this recipe, just take the time to sit down eat your beans, and enjoy! We sure did. Thank you California Jan! Will make this for Saturday Lunch at The Farm. Made for *Everyday is a Holiday* game.

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Andi of Longmeadow Farm February 01, 2008
Sweet and Sour Baked Beans