Rockin' Baked Beans
Show: Secrets of a Restaurant Chef
Episode: The Secret to Dry Rubbed Ribs
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Average Rating:
Total Reviews: 18
Showing 11-18 of 18
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By smweigh_6979904
New Bern, NC
on March 11, 2011
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Tasty--easy to prepare. I did not drain the beans and so eliminated the additional water as specified in recipe. this still worked out fine. Also, added one piece of salt pork and eliminated the salt as prescribed in recipe. This too worked out well. Will definitely make this again. Thanks Anne.
By Bomshelfromhell
on February 07, 2011
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Another success! Thanks!
By srrobinson2
Tennessee
on January 24, 2011
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I made these yesterday, and they were fantastic! I am normally not a fan of baked beans, but my 12 year old son loves them. So, instead of opening a can and heating them up, I saw Anne's show and decided to try her recipe. They turned out to be wonderful. The Italian sausage was a great idea and added tremendous flavor. I'll be making these again in the future. Thanks Chef!
BTW--I used diced pickled Fresno chilli peppers instead of the green peppers and red pepper flakes--super flavor with a little heat.
By wildhoney.johns...
Saint Paul, 63
on January 23, 2011
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Love the cook, but did not like the way they turned out. Did not care for the flavor. Sorry. Will not make again,
By ValiOcean
Oxnard
on October 20, 2010
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Amazing! Flavorful, easy, and great for church dinners.
By cheffee
California
on September 07, 2010
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I made exactly as written and enjoyed the baked beans, but next time will add some brown sugar or more molasses as I prefer my baked beans a little sweeter. They also seemed a little bland so I will probably decrease the amount of beans and water by about 1/2 so the other flavors can come through a little more.
By thedavisdiva_13...
Vista, 43
on September 05, 2010
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Everyone came a-runnin'! Wanted to know what was cooking! :- Quick note: Rinse the beans before adding them. I almost forgot to do this! Also navy beans can be substitued with white kidney beans from your local grocery store.
By vickyvt_8125842
Freehold, NJ
on September 04, 2010
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Anne,
With all of the terrific BBQ and griiling techniques and competitions, these ribs are FANTASTIC ! Your approach is my kind of lifestyle
Keep it up