By Pokey in San Antonio, TX on April 14, 2006
Photo by Rita~
Photo by Rita~
"These are the best baked beans--very tasty. Very easy to make as well--can be made on the stove top, in the oven, or in a crock pot. I never fail to get rave reviews at pot lucks and family outings."
Serving Size: 1 (249 g)
Servings Per Recipe: 12
"I made half the recipe. Added a dash of Worcestershire, used regular mustard, sautéed half a small onion in a bit of canola before adding everything else. Used 1 can of kidney beans, butter beans (both drained and rinsed) and a small can of Campbell's pork and beans, un-drained, and simmered on stove for about 1 ½ hours, the last hour with the lid partially off or completely off to reduce the liquid, stirring frequently. Very good and different take on baked beans. You wouldn?t have guessed the bourbon or coffee were there, but the molasses and pineapple came subtly through. I diced into tiny bits about a cup or more of fresh pineapple I had in the fridge instead of canned, but either would work."
"I enjoyed these very flavorful beans! I did use a vadalia onion, pinch of red pepper flakes and 1/2 teaspoon ground cumin. I did add one more can of beans because there was plenty of liquid. I did cook stove top for 3 hours under a low flame."
" No wonder you get raves on these beans they really are delicious. I cut the recipe back to 1 can with no problem. The pineapple & coffee are like secret ingredients that make a big difference to the overall flavor - Don't change a thing except perhaps watch the cooking time. I did them stove top and the brand of beans I used were perhaps a bit softer so 1 1/2 hours was all it needed. Pokey you can bring these to my BBQ's anytime - thanks for posting"