Homesteader's New England baked beans from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 88) by Joe Yonan

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Notes about this recipe

  • Yuanboa on April 25, 2026

    Made these for the first time and was attracted to the recipe since it had no fatty pork and no brown sugar. This was excellent as i followed the recipe

  • joeljkp on June 02, 2025

    Made this as a big batch for a small cookout, with many leftovers to spare - using pinto beans in place of Jacob's cattle. This is my first attempt at baked beans, and was overall successful. The process was simple. The beans didn't turn out as creamy as canned, probably because they were old - next time I'll try to soak them overnight just to be sure. This is not as sweet as Bush's either. I added some salt to amp up the flavor a bit. Overall, well-liked. NOTE: per the author, make sure to cover the pot during the 8hr bake. This isn't immediately clear in the recipe text.

  • fractal on September 28, 2024

    Tasty and adaptable for the instant pot.

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