I couldn't get pinto beans so I used all navy beans and it came out great. The only thing is I wish it was a bit thicker, there was more liquid than I like.
Read More
Been baking beans from scratch since the early seventies. Two of the biggest reasons beans are reluctant to finish are the beans are old, and they don't like acid. Vinegar and molasses are both acidic. Try just a bit more baking soda, may help.
Read More
The flavor profile is excellent. I think this will be my go-to recipe for baked beans in the future. I used Guinness as the type of craft stout suggested was unavailable. I didn't do the quick soak in addition to the overnight soak. I just did overnight soak. For first half of cooking time, the slow cooker was on high, last part I turned it down to low. The beans were done in about 7 hours. I would like to try this in a Dutch oven, in the oven next time to see how they turn out. Delicious beans!
Read More
I am putting four stars on a sure basis, even if I have not done them. It really seems delicious, a variation of an old recipe. Can you do it in a regular saucepan? I do not have a slow cooker. Gustavo.
Read More
I couldn't get pinto beans so I used all navy beans and it came out great. The only thing is I wish it was a bit thicker, there was more liquid than I like.
Read More
Been baking beans from scratch since the early seventies. Two of the biggest reasons beans are reluctant to finish are the beans are old, and they don't like acid. Vinegar and molasses are both acidic. Try just a bit more baking soda, may help.
Read More
Pretty good, didn't change anything, beans were a bit runny for our taste so I had to drain liquid off and put beans on the stove a few minutes and they thickened up.
Read More
I followed the recipe. Not the very best baked beans I've ever eaten, but definity better than canned! Recipe is easy and it doesn't dirty too many dishes, which is a plus.
Read More
I didn't have all the ingredients so I changed this significantly. I didn't have molasses so I used honey, I didn't have salt poke so I used thick bacon, I didn't have dried beans so I used canned garbanzo, black & kidney. I was too runny even with 3 table spoons of corn starch, so I made quinoa and did a Caribbean take on rice & beans. I added siracha for some kick. Wife and daughter came back for seconds.
Read More
These are absolutely delicious! The breakfast stout, molasses, maple, liquid smoke...they all combine perfectly to add so much depth of flavor. For the beer, I used Oddside Ales' Bluegrass Breakfast Stout (brewed with coffee, maple syrup, bacon and pecans). YUM! The only issue I had was the cook time. I let the beans soak for 9 hours (longer than stated) and after 5 hours in the slow cooker on HIGH (recipe states LOW), they weren't even close to softening up and they should have by that point bc of the HIGH setting. I transferred everything to a large dutch oven and put it in the oven at 275F, which took an additional 4 hours. Next time I'll just use the oven for the full cook time. Not sure what the issue was, I even bought beans that same day, as older beans can take longer to cook. This paired exceptionally well with smoked brisket and jalapeno cornbread! I'll definitely make this again!
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The flavor profile is excellent. I think this will be my go-to recipe for baked beans in the future. I used Guinness as the type of craft stout suggested was unavailable. I didn't do the quick soak in addition to the overnight soak. I just did overnight soak. For first half of cooking time, the slow cooker was on high, last part I turned it down to low. The beans were done in about 7 hours. I would like to try this in a Dutch oven, in the oven next time to see how they turn out. Delicious beans!
I am putting four stars on a sure basis, even if I have not done them. It really seems delicious, a variation of an old recipe. Can you do it in a regular saucepan? I do not have a slow cooker. Gustavo.
I couldn't get pinto beans so I used all navy beans and it came out great. The only thing is I wish it was a bit thicker, there was more liquid than I like.
Been baking beans from scratch since the early seventies. Two of the biggest reasons beans are reluctant to finish are the beans are old, and they don't like acid. Vinegar and molasses are both acidic. Try just a bit more baking soda, may help.
Pretty good, didn't change anything, beans were a bit runny for our taste so I had to drain liquid off and put beans on the stove a few minutes and they thickened up.
I followed the recipe. Not the very best baked beans I've ever eaten, but definity better than canned! Recipe is easy and it doesn't dirty too many dishes, which is a plus.
I didn't have all the ingredients so I changed this significantly. I didn't have molasses so I used honey, I didn't have salt poke so I used thick bacon, I didn't have dried beans so I used canned garbanzo, black & kidney. I was too runny even with 3 table spoons of corn starch, so I made quinoa and did a Caribbean take on rice & beans. I added siracha for some kick. Wife and daughter came back for seconds.
These are absolutely delicious! The breakfast stout, molasses, maple, liquid smoke...they all combine perfectly to add so much depth of flavor. For the beer, I used Oddside Ales' Bluegrass Breakfast Stout (brewed with coffee, maple syrup, bacon and pecans). YUM! The only issue I had was the cook time. I let the beans soak for 9 hours (longer than stated) and after 5 hours in the slow cooker on HIGH (recipe states LOW), they weren't even close to softening up and they should have by that point bc of the HIGH setting. I transferred everything to a large dutch oven and put it in the oven at 275F, which took an additional 4 hours. Next time I'll just use the oven for the full cook time. Not sure what the issue was, I even bought beans that same day, as older beans can take longer to cook. This paired exceptionally well with smoked brisket and jalapeno cornbread! I'll definitely make this again!
