I made this wonderful recipe yesterday.... With a couple of modifications extra pork shoulder and extra bacon LOL and I put in extra barbecue sauce and it was so amazing!... The pieces of pork tasted like Carolina pulled pork amazing..I gave some to my neighbors and they actually paid me money to make it again!....thanks

I can't wait to try these for the 4th of July! I'm a pastry chef, but I used to co-own a comfort food restaurant with an 81 year old man who made the most amazing baked beans. One of his tricks was to soak them for 2 days. It took out most of the foaming and absolutely decreased the gassiness. My grandmother always used salt pork, but he used roughly Chopped, partially fried kielbasa. OMGOODNESS, they were amazing. And he swore by Jacob's cattle beans. :)

I'm British - beans from a can - this is awesome ( as ever - always makes me smile) and then he added bacon - legend

This and cornbread sounds hearty and delicious.

This recipe garnered the most raves from our guests of any other I have tried - by far. Instead of buying 6 lbs of pork shoulder, I purchased chopped carnitas which are essentially cut up pork shoulder in 1 lb packages. I used Sweet Baby Ray original BBQ sauce. My 13x9 pans weren't quite large enough so I used straight sided 4 inch deep stainless half pan. This recipe made it into my 3 ring recipe binder, and few do. Thanks Chef!

My mom makes her baked beans this way since the 80's. They are delicious!!! You won't be able to stop eating them.

"For me to call a dish the best, I have to believe it with every ounce of my bean."

My recipe comes from my Granny Daniel's who was born and raised in a very small town called Labelle Florida. She was the only daughter and had 3 brothers. She was born in 1908 and had such a hard life. I have mad respect for all of the old generation who really did wash their couture in a stream with rocks and milk their goat and or cow if they happen to be wealthy enough to own both. She would make her own soap from lye and her own butter. You get the drift. However, after growing up and walking into her home from a far back as I remember, she would have a boiled pigs head sitting on a pan cooling and a grinder attached to the dining room table. She was set up to make her Hogs Head Cheese. The family truly enjoyed that dish with hot sauce and crackers. Anyway, her baked beans were amazing and started off allot like yours. Which I will try because, well, I am the queen of my kitchen. Thank you so very much for your videos and recipes. I truly find your voice so relaxing and makes me smile.

My boyfriend and I just made these baked beans as a main dish and they are to die for. We used stubs bbq sauce with cornbread on the side. Thank you so much for this recipe we had fun making it! ❤️

Yesterday I picked up the beans and the pork, molasses too, last night I soaked the beans and started this morning. I wanted to see just how good they were, I take your "Best" as great indicator but I think it's best to try before I make something for a potluck. WOW! They are GREAT! Thanks!!

This is an awesome recipe, the barbeque sauce alone is worth it! That works with chicken, ribs, meatloaf, potatoes, or anything . . . use your imagination! Thanks Chef John!

“Believe it with all of my bean” is hands down my new favorite chef John line was just snuck in there

My dad had a cake shop, so to save time cooking for my mum, we had beans with bacon at least twice a month on a Saturday, as when the shop closed it was all hands on deck to clean it from top to bottom so it would be sparkling clean for Monday to start a new week...one thing we did have with it was apple sauce She would soak the beans overnight Friday, and it would simmer all Saturday morning....and oohh...the aroma! yummm

I love all your food Chef John, but this looks SO DELICIOUS! I must try it!

among all of the cooking tutorial videos that i have seen, yours is the best simple, easy to understand, relaxing, no unnecessary noise and most importantly, tasty

Making this for the third time . My wife, 4 year old son, and I, love it!!!! Best beans we have ever eaten by far!!

Thanks again for the ideas Chef John!

Can’t wait to to try this!! It looks soo good !!

You know what, Chef John, I like that confidence. If you think these beans are the best, I like that you said so.

I can see that hitting the spot on a cold winter day as well…

You inspire me to enjoy cooking even more Chef John! Thanks for your great videos spiced with a light sense of humour!

I’m making these for the 4th but I want them now! 😋

1 tip to make these best beans better: a smidge of good Dutched cocoa powder in the sauce mix, it will play a role similar to filé powder in gumbo.

“Speaking of the Tudors” took me way too long to get

Thank you again for another great recipe!!!!

Making this for a meal! Thanks, Chef John!

Looks amazing as always chef! Thank you for sharing. 👍

Thanks for another great video chef John. Both entertaining 😄and informative, as always 👌 👍

I cant explain how good this looks! Wow!

I just made some of these and I must say they are the Best by far!!! I’ve tried many different recipes and they don’t even come close. Thanks for sharing. 😃

Incredible !

A warning to those who are making this for the first time: I didn't cook the beans enough before getting them in the oven, afraid the whole thing would turn into mush after two hours... but the time in the oven barely affected the beans, which are now too tough. Be warned!

You're a brilliant man, Chef John.

YAY! I have been searching for awhile for a better baked beans recipe and since its Chef John i KNOW its gonna be good! I cannot wait to try these out!

I can’t imagine being at your family function pot lucks when you bring your side dishes🤤🤤 your macaroni salad is hands down my favorite of all your sides.

I'm no scientist, but a sous chef in a Michelin Star restaurant in the Bay Area. From what I know, scum skimming helps to avoid bitterness and excessive gamey taste. Secondly, it helps to make your broth or stock clearer. When making stock, the bones and vegies release proteins, fats, and carbs into the water. These impurities rise to the surface and form those scum bubbles. It can also contain bacteria; so, skimming can prevent it from spoiling too early. Hope that helps! Love your amazing content btw! I also went to Le cordon Bleu, I might use the dijon mustard then hahahhahaa

Thank-you Chef John.

Chef. You have done it again. Just made your barbecue beans. Fabulously delicious. Thanks much YOU ARE THE BEST

Wonderfully satisfying recipe thank you for your great efforts.

thank you chef john- i've never been disappointed by one of your recipes and i made this last weekend and it was superb. loads of jalapenos (home made) and it had a lovely glow - and such a deep, punchy flavour - will be making again for sure.

Sounds scrumptious. Thank you, Chef John!

MY GOD ! I am foaming profusely !!! I need to make this ASAP !

Cooking IS a meditation! Love you chef John

The Tudors/tooters pun was amazing.

Lately I've been craving bbq baked beans and these look the most beautiful. Your recipes are always amazing chef John and you're also fun to watch.

I love this recipe! I don't put a ton of sugar in my baked beans either. I like them much better savory with just a hint of sweet and heat.

This is very close to my own family recipe, and I can vouch for them being stupendously delicious!!

I made this and it was so good!

That is one gorgeous plate, Chef. Just perfect.

These look amazing!

Looks so very, very good!

as always great recipe chef john

Oh yes! Gonna definitely make these!!! 🥰😋🤤

I've been using the Boston Baked Beans recipe, it's been great but I will try this. I love your recipes.

I wonder how many videos you made Chef John. I have an idea! When I go on my cruise where I am not allowed to cook, I will watch most of your videos so I can plan to prepare many of your great dishes in the future.

Looks really good like everything you prepare, one of the best food channels on KZfaq, thanks for the consistent great vids

you are the best and I am so glad I found your channel!

Thanks! I will try this

I had beans at a barbecue last weekend with hamburger instead of pork shoulder and three different beans (kidney, pinto and white) so I'm changing my recipe. Having said that, Food Wishes is the best cooking channel on the internet. We imitate Chef John constantly.

I love you for this!

Baked beans are one of my all time favorite foods. I’ve been waiting for this!!

Wow, well done, it looks terrific!

you're a blessing, Chef John. cool beans

John and the Wishniks, Darn and I was going to make a fortune in the musical fruit field! Love the show John. I've been cooking for half a century and I always enjoy learning. Thanks for being such a calming and thorough teacher. JIM, Oaxaca

Did you grow up on a farm in southern Ohio? My mother did, and those could be her baked beans! Mom never cooked fancy food, just incredible food!❤️

Thanks !!! This is the best!

Have to try this. Thanks for the video 🤗

This looks GREAT! I'll have to try these cooked on the smoker instead of the oven.

looks so good

I am so making those! I love good barbecue beans.

I love💘 great bbq baked beans!

I adore beans ! My mom made them in a Boston Baked Beans pot ! Love to you from Massachusetts !

Omg yum, this looks soooo good

Wow that looks good.

Looks great 👍

Chef John had the full Southern BBQ plate!!!! Ribs, beans, greens, slaw and mac!!!

Can’t wait to try these.

Pork and beans.....and they look sooooo good. Thanks.

These beans are indeed the best!! Loved them!

Salt doesn't make beans tough. Harold McGee and many other food scientists have disproven that for years now. It's actually the opposite. The sodium in the salt displaces some of the calcium and magnesium bonds in the bean skins. Calcium and magnesium are what make the skins tough and prevent water from cooking into the beans. McGee recommends soaking the beans in salted water, then cooking them in somewhat more lightly salted water. And if you really want to maximize your results, use distilled water, since most people's tap water contains a bit of calcium, even if you have a water softener or filter. Basically, calcium bad, sodium good. That's all you need to know.

They look so tasty!!!

Heyyyy...that's my mom's recipe. She swore to me that her grandmother invented it and it as a family secret. When others asked for the recipe we were told to smile mysteriously and say its never to be shared. They are awesome too.

Great video!!! I will try this for sure.. thank you again for sharing :) subscribed to your channel 😀

I am going to try this soon

Baked beans in the UK never satisfy me now , there Is never enough salt or sugar or anything that used to give them flavour so maybe I should try and make my own because these look really delicious thanks Chef John

Thanks for making me hungry again!!

Great inspiration , I’m definately going to try it . might use Chuck steak 🥩 since it’s a long cooking time to make tender 👍🏻

Yummy. Ty ❤️

Got to say…something’s never change… Chef John RULES! You continue to be the best chef out there…numero uno.

You should salt the beans. Serious Eats did extensive testing. It doesn't toughen the beans. "Most people will tell you no, but the answer is yes, you should salt your beans from the beginning. We've tested this extensively as well, and salted beans cook up better, retaining their shape and developing a more delicious, thoroughly seasoned flavor. Perhaps what's even more surprising is that our tests revealed you should also salt the soaking water for the very best results."

eating it right now with my wife. boy I haven't received that many compliments forna long time. Thank you!

Always with pork this was a staple at my childhood home for summer barbecues and some winters. Much much fun. And total nostalgia.

Looks like a fantastic recipe. Never thought to try red beans instead of white beans, or hunks of pork shoulder. The sauce looks crazy good, but I don't think I could bring myself to make baked beans without jalapenos. Great presentation.

Chef John just made barbecue sauce in his barbecue sauce.

I'm making this tomorrow!

Put a pat of butter to keep it from boiling over. That way you can part way keep the lid on while boiling.

love your channel

Do the meat first for 25 mins or so when the froth has come to the surface, it's much more easily skimmed minus the onions, then dump the beans and onion in

To be brutally honest chef, I hate you. After all the videos of yours and others like you, you have upped my home cooking game to the point that both my wife and I question, why did we go out to eat?? I can make this at home for far cheaper and way tastier....... So thanks!!! Going out to eat sucks, food at home is way better, and the family around the table is wonderful!!! All jokes aside, this looks fantastic and I can't wait to make it. Thank you.

Informative.