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I used braggs apple cider vinegar. The taste was really strong. Next time I’d cut back on that and add a bit more sweetness like maple syrup.
I would definitely recommend reducing the ACV. It was a bit overbearing. I also added brown sugar and Worcestershire sauce.
Thank you for this wonderful recipe. I made it yesterday as a “dish to pass” at a birthday party. It received great reveiws. VERY delicious and pretty easy to make. Was my first attempt ever at homemade baked beans and I couldn’t be happier with the results. I’ll make this over and over and likely won’t change a thing!
Yummy! I used leftover lentils,black beans, turkey bacon, and a good pinch of ground pasilla chili powder. Turned out great!Hubby loved ’em!!!!
Thanks for the great recipe. I used a combo of garbanzo beans and black beans since that’s what I had in the pantry. This was my first time making baked beans and everyone loved them.
Delightful recipe! Sweet and tangy all at the same time. Thank you for sharing!
I just came across this recipe, and I am going to have to try it. An idea for Christie and other vegetarians – how about substituting the water with 1/3 cup vegetable stock, and adding a few drops of liquid smoke? That should add some extra flavor and a little BBQ smokiness if you can’t use bacon.
These look great. Do you have any advice for those vegetarians among us who intend not to include bacon (or meat) in the recipe? Any substitutions/adjustments? Thanks!
For those who don’t eat pork, try a squirt of barbecue sauce in bean dishes, to give the flavor of the smoke without the bacon fat.
I’ve eaten baked beans made like these and they really are delicious, extra tangy with all that vinegar in them; sometimes they are called “barbecued baked beans”. They are lots better than the traditional recipe to make in the summer because they bake so much more quickly and don’t turn your whole kitchen into an oven.