By taylortwo on January 14, 2003
"I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set."
Serving Size: 1 (162 g)
Servings Per Recipe: 6
"These were a great hit at the cookout on Saturday. I doubled the recipe thinking the original wasn't going to be big enough. It all went - fast!!! I did the whole thing start to finish in a cast iron Dutch oven. Just spooned off the bacon fat until there was "about that much" remaining and then added and mixed the remaining ingredients and put the whole thing in the oven. Even the preacher raved about the beans. Don't know if he appreciated them as much during the sermon on Sunday, but didn't dare ask..."
"OUTSTANDING! These are the most flavorful baked beans I've ever tasted. They were a hit at our cookout. I made them the night before and the aroma alone made me hungry. I just HAD to have some right away. I didn't find it too sweet at all, perfect blend of sweet and tangy. I doubled the recipe and baked in a glass 9x13 dish. Tasted even better the next day. Thanks tt :-)"
"Excellent ! A really nice recipe for summer bbq's. I used canned white navy beans and included the liquid smoke. I may have gotten a little carried away with the ginger since I didn't measure it while grating. I thought it was too gingery, but the guests at the bbq really liked it as is and commented that the ginger gave it a 'fresh' taste. It wasn't as sweet as I'd anticipated, but I could probably fiddle with the ingredients a bit (e.g., eliminate the liquid smoke) to turn up the sweetness. Guests were asking me for the recipe, so I think that qualifies it as a winner - thanks for sharing it tt !!! "
"tt, you should have heard the yummy noises coming from my house tonight! I'll bet it's a 'show-stealer' at any bbq. I can hardly wait for those summer gatherings! To make it gluten-free, per my diet, I used Lea & Perrins Worcestershire and a pure mustard powder (Coleman's contains wheat). (UPDATE: COLEMAN'S IS NOW GF) I used Sweet Baby Ray's BBQ sauce, because that's what I had, and fresh onions, garlic, and gingerroot. It's a very fine balance of many flavors, like a deliciously complex wine. : ) (Never thought I'd compare bbq baked beans with wine. LOL) Thanks tt!"
"Best baked beans I've ever tasted anywhere. Thanks for such a wonderful recipe. I did substitute 1 lb. dried Great Northern beans & cooked them almost tender with enough water to cover before adding the seasonings, then transferred to a large crockpot. For a real taste treat, use DiB's recipe #18873 in place of the barbecue sauce and ketchup."
"These beans were exactly what I was looking for! I have to admit I had to leave the bacon out (wasn't sure if mine was still fresh) and added 1/4 cup of pineapple tidbits. The sauce ingredients made for a delicious zesty sauce. I'll definitely make this again! Update: I made it this time per the recipe (with bacon and minus the pineapple) and it really was better this way! The ginger really combines nicely with the bacon. My husband really liked these, too. Thanks again! Roxygirl in Colo."