The Once and Future Beans

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I've looked high and low for a great baked bean recipe, and this one is the best I found. Alton is 100% correct on cooking in a cast iron crock. I made the recipe twice in a standard stock pot before I broke down and bought a cast iron crock. Both times while still very flavorful, the beans were mushy. After cooking in the cast iron bean pot, the beans had excellent texture.

I only used the seeds from one of the jalepenos, and there was still plenty of kick in the beans.

Only thing that bothers me is the use of 1lb of bacon. I appreciate the tip from the reviewer who used lean bacon and also drained the fat. Next time I make it I'll give it a try, or substitute turkey bacon.

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Excellent recepie. I cut the salt in half and used 12oz. oscar meyer center cut 30% less fat bacon, and I drained it before adding the other stuff. It was excellent!! So far it's the only thing I use my new cast iron dutch oven for--but well worth it. If you're watching points, one-tenth of the recepie the way I did it is 7 points. Enjoy!

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Actually, the best beans I've ever had. Rich and SATISfying; they are enough.

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Actually, the best beans I've ever had. Rich and SATISfying; they are enough.

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This recipe was easy to follow (once I got ahold of a cast iron dutch oven and delicious. Great with cornbread!

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Easy to make and possibly the best beans I have ever tasted! If you can boil water then you can make these great beans!!

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These are GREAT and people love them.

I soak the beans during the day, make them late at night and cook them slowly at 200* overnight until 3 or 4 in the afternoon.

Unbelieveable and easy.

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These are simply the best baked beans that I have ever had. And as a bonus they are so easy to prepare.