The Once and Future Beans

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These turned out good... I ended up saving to boil them for about 45 minutes stirring often as I was running out of time... I think next time I try any baked bean recipe I will cook on low overnight as mt beans never to get soft enough for my liking. This had great flavor

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What a great recipe. It was snowing yesterday and I had a craving for baked beans. I did not want to go to the store so I had to make a few changes - less bacon and no peppers. Every thing else was just as written. I can not stop eating them cold this morning straight from the fridge.

One other change for Colorado. I used dried pinto beans as that is what I had and cooked them in the pressure cooker for 20 minutes - then only 2 hours in the oven. Beans with NEVER fully cook here, even when soaked over night.

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I will NEVER buy canned baked beans again. This was so crazy tasty. MAde it for a BBQ and there was not a scrap left. :

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Really good beans, but two jalapeño's were way too hot for my taste, coupled with the Cayenne pepper. I'll make these again but with one small jalapeño and check the heat before adding the Cayenne. I had to give the left overs to my daughter who loves hot stuff, but I can tell that they'll rock with a little less heat.

I made this again without the second jalapeño and no cayenne pepper and it was perfect for my taste. It still had an underlying heat, but didn't overwhelm the dish like the full heat that is in the recipe. Side note - I live in AZ where jalapeños are generally pretty fresh and hot, so that might also make a difference.

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This recipe was BY FAR the best baked beans I have ever had! I make it all the time for company and it's always the first thing to go. Thank you Alton for replacing our canned baked beans forever! We have tried many other recipes with no luck. Sure glad we seen this one on your show.

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To me, this is a cross between a Portuguese Bean and a Boston Baked Bean. Just right sweetness and I dont like meals too sweet. I made mine in the slowcooker after soaking navy beans. I did have to turn it up to high the last hour because they seemed too juicy for what I wanted. I am going to make 2x the batch next time because there wasnt a bean left and I only had a small portion, everyone else gobbled them down they are that good. I served this with Boston Brown Bread and Alton's Shoo Fly Pie. very autumn-y.

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Delicious and easy. It's been ridiculously hot this summer so I opted to use my Crock Pot instead of run the oven for 6-8 hours. I did all of my browning and combined all the ingredients in a pot on the stove, then transferred everything to the Crock Pot. Cooked the beans on low for 6 hours and they were tender and yummy. I only used one jalapeño, but I'll go for two next time.

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These beans are amazing! My kids aren't big bean eaters, and they love these. The first time I made them I used navy beans and took them out at the 6 hour mark and they were perfect. This time I used Great Northerns and cooked them for 7 hours - which might have been just a little too much time as they were a little too tender, but still delicious. Either way this is a fantastic bean recipe, but I think I'll go back to navy beans next time.

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I think these are the best beans I have ever had. I have made this recipe for several years now and it has become a family favorite. A few tips. Stick to the recipe, h ave faith and they will turn out perfect. I have a request from the family to make these beans for a wedding in 2 weeks. I am making a batch 4 times the recipie in a giant dutch oven 4 times the normal size. Wish me luck!

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This recipe was a big hit with my friends and family. Thanks, Alton!