Thought I would post this. I've been doing my beans this way for many, many years and they do go fast!

BBQ Baked Beans

1/2 cup Brer Rabbit Gold Label Molasses
1/4 cup vinegar
1 1/2 tsp lemon juice
1 Tbs Worcestershire sauce
1/8 cup water
1 Tbs butter
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp dry mustard
2 tsp chili powder
1/2 tsp paprika
1/8 tsp red pepper
3 1/2 cups B & M beans
1/2 cup chopped onions

Mix all ingredients except beans and onions together and heat until boiling. Pour over beans and onions and mix. Bake at 350 deg. For one hour in an ungreased 2 quart casserole.

Source: Women’s Day July 1970

As you can see it is a VERY old recipe! I often times will put a piece of salt pork in the middle of the beans. And I use nothing but B & M beans! You can also do these in a crock pot.

sounds good! but what are b&m beans and how long if cooked using the slow cooker? thanks.

B&M Baked Beans

I like your recipe annie! never thought of adding Worcestershire sauce...

CS, Brian answered you about the B & M beans...only kind of beans to buy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
As for the slow cooker...to be honest I don't remember how long I put them in that for but if I was doing them tomorrow I would probably put it on high for an hour and then low for an hour or so.

Brian, it is a good recipe and as you can see it is pretty old. I have it on a faded page from the magazine and I put that in a plastic sleeve as it was falling apart! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

best way to make them is still in a dark, heavy ceramic pot in the oven for a couple hours!
I have my grandmothers bean pot that is older than I am...
it's one of those old 4-qt. brown ceramic pots with the big handle coming out the side...
and it probably weighs 10 pounds!
I think the only thing it has ever been used for is baked beans... and baked mac & cheese...

Now that takes me back - baked mac 'n cheese. Oh to have my mom's recipe again. Anybody??

I use:
1 pound elbows
make about two cups bechmel sauce
add a lot of mild cheddar (sharp or ex-sharp are too grainy and don't come out creamy)
and a bunch of American & swiss...
mix all together and put in the ceramic pot...
topped with butter fried bread Itallian crumbs...
Bake at 350F covered with alum. foil for 1/2 hour, then uncover and bake for an additional 1/2 hour to brown...
let stand for 15 minutes before serving...
a deep ROUND or OVAL pyrex dish works well too...
NOT SQUARE!
I use round or the corners will burn...
Deb also puts thin sliced kielbasa in the macaroni water to cook with the pasta... and then adds it to the mac & cheese mixture...
for really creamy, make the cheese sauce in a double-boiler...

Ooooo Thanks Brian Thank God my cholesterol will be checked before I make this.
-C

Brian, I totally agree about the bean pot. That's how I make the beans. It does make a difference in the taste. But if you are doing these for a party it is very convenient to use the crock pot.

Yep, a crockpot is great also, ours is a large pot with a heavy removable ceramic insert...
comes out almost as good as in the oven in a bean pot... but not quite as good...
I agree with your timings for the crockpot... one hour on high, one hour on low...