Comments on: Crock Pot Recipes: The Best Baked Beans Recipes Ever

By: beth

beth — Wed, 01 Feb 2012 20:33:49 +0000

…continued after reading your bean troubleshooting page & comments…
I did soak the beans in 3-4x as much water as beans. At room temperature. I started the recipe in the crockpot VERY early this morning; and if my pre-coffee foggy brain recalls correctly, I don’t think the beans had expanded much overnight. Why wouldn’t they have?
Still mystified.

By: beth

beth — Wed, 01 Feb 2012 20:22:14 +0000

Hmmm…I tried the vegetarian baked bean recipe. Soaked my beans for over 12 hours overnight. They’ve been in the crockpot on low for over 12 hours, and are still “crunchy.” I think I heard somewhere long, long ago that one should not simmer beans in anything containing acidic ingredients (like tomato), or the beans will not soften. Or is it my beans (white navy)? The crockpot? Sipping at the sauce, the flavor seems great, but why won’t they soften up?

By: Glenna

Glenna — Mon, 30 Jan 2012 02:50:57 +0000

Normally I check Allrecipes.com but they had NOTHING even close to the fantastic recipes you show for home made baked beans in a crock pot. I can get the crock pot here in Taiwan but no way can I get canned baked beans. But now that I read your offering, GONE are even thoughts of canned baked beans! Thank you!!!!!!

By: Wanda

Wanda — Mon, 09 Jan 2012 05:07:57 +0000

To answer a couple of questions:
1. Yes, baked beans freeze well.
2. No, you do not need to pre-cook the bacon. It will cook up just fine in the process.
3. If you do not want to use the slow cooker, you would not make baked beans on the stove top. You would need to use an oven. I generally bake in the oven for about 5 – 6 hours at 325 degrees. I take the lid off for the last 1 hr to 1 1/2 hour.
But I am definitely going to try the slow cooker next time.

By: Nellie

Nellie — Sat, 07 Jan 2012 09:19:39 +0000

I cook beans in a crock pot on regular basis and on stove top and I never soak or drain any water. I’ve used all kinds of beans without any problem or side effects =)

By: Myrna

Myrna — Tue, 27 Dec 2011 17:34:09 +0000

My mom made baked beans every Saturday when I was a child, the old fashioned way at first and then crock pot. She always soaked them over night with a little baking soda. Drained in the morning and that took out toxins and made then softer…

By: Rachel

Rachel — Wed, 20 Jul 2011 19:50:02 +0000

Can I used Pinto beans instead of white beans…I have a huge bag of pintos and I am wondering what in the heck I can do with them.

By: Kim

Kim — Sun, 19 Jun 2011 02:07:17 +0000

I have the same question as Chris? How many servings does the recipe make. Can it be doubled and fit into a large crockpot?

By: Connie

Connie — Thu, 02 Jun 2011 00:23:53 +0000

I wouldn’t worry about having too many beans…if you are lucky enough to have any leftover you can use them this way. It’s really old school, like about a 100 years or so. Lightly mash, add a little pickle relish and mayo and make a sandwich with them…delish.

By: Pat

Pat — Fri, 20 May 2011 21:00:15 +0000

Beans freeze extremely well! You just can’t go wrong!