I have tried many times to make the perfect baked beans using different recipes. Although most recipes have similar ingredients this one seemed seemed to worked perfect for me. The beans were a hit at my holiday gathering.
This is a very easy dish to make. I omited the white sugar all together and used 1/2 cup of brown sugar and it still turned out very sweet. I increased the mustard to 1 tsp. I would of liked this recipe better if it was a little less sweet. The sweetness could be due to the brand of barbeque sauce I used. I baked this 70 minutes to make it thicker. I would make this again but adjust the amount of sugar.
I quadrupled this recipe for a girl's softball team family picnic last weekend and there wasn't a single bean left over! A big hit with all ages! (I did omit half the white sugar and baked for 1-1/2 hours stirring frequently.)
Very good flavor. I followed some earlier reviewers advice did not use any white sugar and substituted bacon for sausage. I also used Bush's maple cured bacon flavored beans. I have made them twice in a two week period and both times they received rave reviews. I only used half the recommended meat as I thought the full amount would make the beans too salty. Thanks for sharing.
Recipe was delicious but somewhat unclear on the directions. I would add: Do not drain beans. Do not cover before baking. I used bacon instead of sausage because the beans had sausage. Very yummy.
I will (probably) never make baked beans from scratch again! Who needs to with this recipe? I offered this and other dishes for my Octoberfest! Everybody wanted copies of the recipe. Of course I obliged!
Delicious! Omitted the sausage and added bacon. Used brown sugar only. Thanks so much:-)
Followed recipe exactly.Easy to make and very tasty.
This was good but also very sweet so I would omit the white sugar. I prepared a batch and a half of the recipe but I did drain one of the cans of beans. The other 2 added enough liquid besides the ketchup bbq sauce and Worcestershire sauce. I also substituted yellow prepared mustard for the mustard powder and added 5 weiners sliced (about a 1/2 a pound) after I lightly browned the sausage just a bit then finished browning the sausage. I baked the bean mixture for exactly 50 minutes (uncovered). I will definitely make this dish again. After all I have plenty of already seasoned ground pork sausage in the freezer to use up. This is a great side dish to serve at any potluck or famliy function. Thank you Maybelle Miller for posting this recipe. It's definitely a keeper!!
This recipe was way too sweet for our taste. If I were to make it again I'd probably omit the white sugar and either the ketchup or BBQ sauce.
