Old Time Baked Beans

From: VonnieFL

On Aug 8, 2008

My DH is French of Canadian decent from Maine. He loves these. I put a whole onion in the botton of the bean pot and cook for up to 8 hours. Blackstrap molasses are best. Cover the beans with thin slices of salt pork for the best flavor.

From: Chill

On May 28, 2008

Well, I think I'll have to try this again. I made the recipe per instructions, but put it in my crock pot and cooked on high for 6 hrs. It was very soupy even though I cracked the lid for a while so the liquid could evaporate, but it didn't. I even put smoked bacon in. It really didn't work well for me, and I'm assuming it was the crock pot. There really wasn't a deep flavor and it was really soupy. So maybe I'll try it again in the oven.

From: EdsGirlAngie

On Nov 12, 2003

THESE BEANS ARE THE BOMB! I cooked about a cup and a half of dried navy beans (enough to fit in an 8x8 Pyrex baking dish when cooked), halved the "sauce" recipe, added water to cover, and baked at 325 degrees, covered, for 4 to 4-1/2 hours. They went back in the oven the next day to reheat; I added a little bit more water so they wouldn't dry out, and they were F-A-B-U-L-O-U-S! The boyfriend and I can't get enough of them! Excuse me while I check out the rest of Paul Elliott's recipes - THIS one was AWESOME! Thank you so much Paul (and your French-Canadian mother)!

From: sugarpea

On Apr 20, 2005

First time I've ever successfully baked beans with this method. I'm so tickled and boy, were they good. I used pinto beans and added a couple of andouille sausages on top. We really liked the hot spiciness they added. Everything worked just as promised. I made half the recipe with the same time and temps in a 2.5 qt casserole. Perfect.