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Stove-Top Baked Beans Recipe

Stove-Top Baked Beans

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Total Reviews: 20

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  • on July 30, 2011

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    This recipe was great. Not too much prep and cooking time for me was just like the recipe stated 2 hours. Did mine in cast iron pot and they were yummy. I also, like others cut back on the chicken stock to about 6 cups and the beans were awesome. Making them again tomorrow for a family picnic.

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  • on May 29, 2011

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    I think the flavor of these beans is great. First time I made it, I too cut back on the stock. After making it the first time, the next time I substituted in black beans which were great. For those of you with a smoker, to kick it up a notch, after the beans are done put them on the bottom shelf of your smoker under your ribs and briscuit, and leave it in for about 2 hours, stirring every half hour or so. It adds a great smokey flavor, and catches all of the drippings of your ribs and briscuit.

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  • on May 19, 2011

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    Great recipe! I had several request for the recipe after I fed these beans to a large group of friends. I live at 7,000 ft. and it did take alot longer to cook the beans than stated in the receipe, so if you are at high altitude plan an extra hour or two for your beans to soften. Enjoy! I did

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  • on March 17, 2011

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    So I read all the reviews, looked at the recipe, made some anticipated revisions and tackled it. I have to say that I believe this recipe is a great way to get a start. First revision was the amount of chicken stock. I went with 6 cups. This was a plenty. I cooked the beans in a cast iron dutch oven on the stove top, covered. The Second revision was the creation of the sauce. Instead of adding everything to the beans individually, I started with the 1/2 cup bourbon and brown sugar in a sauce pan and dissolved the sugar then added the remaining ingredients. I simmered in for about 20 min then let it rest. When the beans were basically done the consistency was still pretty soupy, I added the sauce and removed the lid, allowing for liquid reduction. I used makers mark bourbon (what I had on hand and when the product was done, there was only a sight woodsy hint of the bourbon. Very pleasant to my palate and those whom I shared it with.

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  • on December 27, 2010

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    Not Emeril's best. Love the soupiness of the recipe, but I'm Not loving the overbearing bourbon flavor. I added a can of tomato paste and a teaspoon or two of dried mustard to help cut the bourbon.

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  • on August 02, 2010

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    i will never buy canned baked beans again a little time consuming but well worth it!try it you will like it! i did not add the bourbon though don't really drink much alcohol.

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  • on February 16, 2008

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    People come on now, this thing simmers for 2 hours. 10 cups of stock can easily be reduced in that time if you have a high enough simmer. I don't think it needs that much stock either, but when I made it the first time I just had the heat on higher and everything turned out fine.

    Anywhoo, I made this by the book the first time and it was great. I made it w/o the bacon and *chicken* stock (used 5 cups water the second time and it still was great.

    Obviously if you hate bourbon you should try a different one.

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  • on January 22, 2008

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    I would cut back on the stock to 5 or 6 cups - maybe soak your beans in mix of water and stock. The key to the bourbon is use cheap bourbon - the expensive kinds have too much of a distinct flavor. I removed the bacon after cooking it and let it dry and then crumbled it up using a mallet and added it back to the beans. Great flavor and a party hit!

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  • on October 15, 2007

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    LISTENED TO ALL & USED HALF THE STOCK...THANKS TO ALL! SINCE THIS WAS TO BE FOR A CAMPING TRIP GET TOGETHER, I KICKED IT UP A NOTCH, ADDING 2 LB. GROUND BEEF,& 8 HOT DOGS COOKED & SLICED. THE GUYS LOVED IT!

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  • on July 27, 2007

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    I just made the beans using half the chicken stock (2 qts. Worked great. As others have stated, it may have too much bourbon taste for some. Try adding a little and tasting to see. I personally thought the 1/2 cup was great. Also the full pound of bacon was perfect, Pork Fat Rules!!

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