Maple Baked Beans

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Followed the recipe to the exact teaspoon. I like that the beans have a nice chew to them and do not fall apart. I did throw in a whole piece of ginger instead of grating it. One thing you need to know about cooking beans in a crock pot. I learned this from Cooks Illustrated...... if the amount of product does not come to at least an inch from the lip of the insert you need to take hvy weight foil and lay it on top of the beans, then put on the lid. It works everytime. It seems to concentrate the steam back into the beans instead of in the empty space. Also, I cooked mine on low for 12 hours (overnight, and then on high for 4 more hours. Perfect.....will be a great addition to our baked ham this Christmas.

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I've tried three times to make home made baked beans, and failed
every time.

Then I saw this recipe....

First tip: good beans. Don't go the easy route and buy the bagged Goya
stuff. Bulk section at places like Whole Food will have what you need,
and it's likely to be less than 100 years old.

Second tip: More difficult--I used home made home smoked bacon. As in
pork bellies to a week of dry cure to smoker. Hard to come by, I know. But
it's unlike any bacon I've ever tasted.

Result: Home run.

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I am sorry to have to rate this recipe so low because I am the BIGGEST supporter of Ina Garten and love almost all of her recipes. But this one just doesn't fit with the style that I associate (and trust with her recipes. The flavors remind me of the hot-sweet-sour dipping sauce for Spring Rolls that one gets Thai and Korean restaurants (which I actually like in that kind of setting. But for baked beans? I personally did not care for these beans and would not make them again. In fact, I did a test run on this recipe in perparation for bringing "baked beans" to a 4th of July picnic party. I am REALLY glad I did this (which I rarely do, because I ended up throwing these beans out and slectiing a different recipe all together. They just were too overwhelming with hot, sweet, and ginger flavor.

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I love love love these beans! My husband and kids who normally don't care for them were wowed. They were mad that I brought them to a gathering where they were quickly scarfed down (that was a double batch. So I had to make them again just for us. I doubled the recipe again and canned some. I used a mix of beans that I had in the pantry-black, pinto, navy, kidney. The dish is prettier that way. And I used real bacon bits instead of cooking my own. Also cooked in a crockpot on high around 4 hrs then down to low and they sat there a few hours til time to serve. The longer they cook, the better they are.

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Alison and others, make sure not to add salt or other seasonings to your bean cooking water. If you are following this important instruction and your beans still won't cook, you might have too much salt or other minerals in your water (from the source or a water softener. Chefs recommend you use bottled water with a very low mineral content from the store for boiling your beans if you repeatedly have trouble with tough beans.

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I am guessing that I messed up somehow, but I followed the recipe and the beans were still not cooked. I cook a lot, and seldom mess up and even less often can't fix it. I threw these out. I tried to fix them but I couldn't. They soaked overnight, cooked for an hour on the stove and were in the oven as directed for 6 hours.....then I turned the heat up and cooked them for another 2 hours before I gave up. It's a shame because the flavors were delicious! I will try again and hope that the beans are cooked next time.

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OMG these beans were so good. Perfect!! I am a vegetarian so throw in a veggie and this is a full meal. I love baked beans and these were over the top- so easy too. Do it in a crock pot and add a tablespoon of mustard. They were great even without the bacon.

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Ina's receipe had a great depth of flavor...possibly the best baked beans I've ever eatten (& got raves from my Jeffrey-equivalent. I made 1/2 the recipe and decided to make them in advance, using the crock pot and then serve them the next day. This worked well per another reviewer's suggestion; but, the brand of Chinese chili paste (with garlic that I used (Lan Chi brand made the beans WAY too hot (& I made sure I used 1/2 the amt. called for since I was making 1/2 receipe. I saved it by adding the rest of the cooking liquid and a small can of black beans and just cooked it down more the next day...turned out great!! As I sampled them all day, I just kept going back for another taste...good thing I added that extra can of beans or there may have been none left for dinner!
Thanks, Ina!!

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I made this way more simple by using canned beans, and trust me you cant tell the difference. Served it many time at the marina and got rave reviews. If you want my easier recipe, contact me at sandiesgalley.com. I am a foodie, just like you!

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I doubled the recipe and cooked them in a crock pot for several hours. I followed the recipe to the letter other than adding a couple of TBLs of mustard, but they were still a little too sweet for my taste, so I modified the recipe a tad. Being a Texan, I always loved smokehouse beans, so I added a couple of TBLs of Hickory Smoke BBQ sauce, a dash of worcestershire and a dash or two of liquid smoke to the mix about 1/2 way through the cooking cycle. The result was a delicious sweet tasting bean with a kick. The beans were a huge hit with my family.