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The Once and Future Beans Recipe

The Once and Future Beans

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (108)

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Average Rating:

Total Reviews: 108

Showing 71-80 of 108

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  • on January 22, 2007

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    I made this once 2 years ago for a family reunion. Guess what I bring to every family gathering now? The most requests come from those who swear they don't like baked beans, including my 11 year old son.

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  • on December 16, 2006

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    These are my favorite boston baked recipe. If you do make them for family functions,church events etc. make sure you make a double batch - They really go that fast!!!

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  • on December 01, 2006

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    Title says it all. These beans are insanely good and not difficult. I've made them many times now and all Alton's times and measurements are spot-on. I've found soaking for 8 hours and cooking for 6 gives the best texture to the beans. Going all the way to 8 makes them a little too mushy for my tastes. I do seed and remove the white from the inside of the jalape?os but a very fine dice restores just the right amount of heat to the dish. (The heat seems a little more mellow the day after cooking. Bravo Mr. Brown.

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  • on November 28, 2006

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    I hate beans. But I did like these. They're really good with BB-Q (southern pulled pork. I did leave out the jalepenos though...didn't have any on hand.

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  • on November 08, 2006

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    I soaked these for 1 1/2 days and they turned out great. I am used to my mom's boston baked beans, Alton's recipe "kick's it up" (I know wrong chef they are so good. This is the recipe I use when I go to cookouts etc.
    Keep 'em coming Alton! Love Ya!

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  • on September 10, 2006

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    Nothing beats canned beans like a nice batch of homemade ones, and this recipe didn't disappoint. As far as the jalapenos, I used the seeds from only one of them and for my tastes the heat was just right. Also, I absent-mindedly left myself without a can of tomato paste in the pantry, so I used ketchup in its place, and everything turned out just fine.

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  • on September 05, 2006

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    I'm very surprised no one's mentioned this yet, but I needed a LOT more water than "just enough to cover the beans." Even with some extra water on top, the beans were bone dry in the morning. It made the final product a little too al dente, but that was easily overlooked because they tasted so fantastic! I'll just make sure to submerge them in a couple inches of water next time to make sure they get a good soak. Also, I think the serving size is off. As a side dish, this feeds twelve, not six!

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  • on July 19, 2006

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    These were the best baked beans I ever ate or made. I did not use the jalepenos. I didn't want spicy beans. I will use cayenne pepper next time. Not time consuming as one reviewer said. All of the time is inactive prep time, soaking beans and baking, other than that it is easy. Alton did it again.

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  • on June 08, 2006

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    Once again-if you follow Alton's rules, success is guaranteed! The man's a genius! These beans are the best I've ever had! Thanks Alton!

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  • on April 17, 2006

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    This is a really good recipe! First, it's easy. Second, you can let it alone for several (7-8 hours to make your home smell wonderful. The Jalepeno adds just enough 'kick' to help the flavour (my old recipe wanted Tabasco.

    AB, you have done it again. Easy prep, and GREAT results.

    P.S. We served the beans with Molasses Bread. (If you are lazy you can buy it in a can from B&M The home made version is better, but time consuming.

    Thank you!!!!!

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