I've eaten them, but I'm not even sure I knew these could be made at home.
I have a nine-year-old who LOVES BAKED BEANS LIKE A MAN FROM THE SOUTH. She can eat them straight from the can. Cold. And I do buy them for her from time to time, but they really are full of sugar and high fructose corn syrup, so I don't bring them home as often as she would like.
I made this baked beans recipe in a crockpot for the Purim seuda - to go with our cobbled together barbecue theme with blue picnic table tablecloths and bandana napkins. Also, we (ahem, Josh) actually did barbecue the rest of the food, and these beans fit right in.
The basis for the recipe came from here, but I kind of had to doctor it a little bit because, for starters, while adding a huge piece of bacon to the pot sounds delicious, for obvious kosher reasons, we could not do that. Instead, I bought turkey bacon, chopped that up into small pieces and mixed it right into the pot.
Here's what I did:
5 cups of dried navy beans, soaked overnight*
2 chopped onions
1 package of Empire turkey bacon, chopped
1 28-ounce can of tomato puree
1 can tomato paste
1 cup honey
6 tablespoons of mustard
6 tablespoons of apple cider vinegar
Place the (drained!) beans in the bottom of your slow cooker, along with the onions and the turkey bacon. Pour the rest of the ingredients on top and mix well. Pour 6 cups cold water over the whole thing and stir. Cover the slow cooker and cook on high for 8-9 hours. I turned my slow cooker on when I woke up on Purim morning (I went to the really early megillah) and it was ready by the time our guests arrived. There was a lot left over - this really made a very large amount of baked beans, and they tasted even better when I served them again, two days later, as part of Shabbos lunch.
*Seriously, the soaking part almost did me in - but I remembered before I went to bed, after megillah, and I really did come downstairs again to soak the beans. You're welcome.