Baked beans New England style from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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Notes about this recipe

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    See recipe for variations.

  • crandall57 on June 21, 2025

    We really enjoyed these beans and they weren’t too sweet. I made them with navy beans. They didn’t thicken as much as I expected. So I smashed some and added two tablespoons of tomato paste.

  • kbrooks on November 12, 2024

    As said in previous notes, a classic pot of baked beans. I had some half full bags of Rancho Gordo beans so I used a combo of Marcella beans and yellow eye beans. Didn't have salt pork so used thick cut bacon. This is a definite keeper!

  • goodfruit on October 01, 2024

    Good, Classic, Solid Dish of Baked Beans. Make it just as it is written.

  • hashi on February 27, 2023

    Used slow cooker, Rancho Gordo Yellow Eye Beans, and kielbasa instead of salt pork. Delicious, warming with great depth of flavor. Great for winter.

  • fultre on October 18, 2022

    Nice classic flavor, not too sweet. I’ve made with and without meat, using Rancho Gordo beans and using cheap supermarket beans, and any iteration has been a good pot of beans.

  • PirateJeni on December 25, 2020

    Enjoyed very much. Should have added a bit more liquid during cooking. Made half a recipe without any salt pork. Delicious!

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