text: Yankee Beans Recipe - Allrecipes.com
  Photos for Yankee Beans
  Recipe by FINE2THCOMB "This is almost like putting an old Baked Bean recipe on hyperdrive! Superb doesn't even come close to describing the taste. The beans will be good, if you keep them covered and refrigerated, for about 3 days."
  Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
  Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
  Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.
  I had a ham bone with a good amount of meat on it, plus leftover ham, so I sauteed and added the ham instead of bacon. Toward the end of cooking - I felt it was a bit bland, so I added some molasses and a bit more brown sugar to the mix.—FOCUSED ON FOOD See full review »
  I have been making beans for many yrs. And without a doubt,the Yankee Beans are the best. Everybody loves them and wanted the recipe. I only left out the final seasoning,
  vinegar & hot pepper. Thank you Fine2THComb—SPELVIN1 See full review »
  This is a good one. If you prefer sweet and sour to spicey try it with a little more vinegar and no hot sauce.—BARBAR1 See full review »
  I recieved many compliments on this dish. I did not use any meat, however, and rather used soy substitute and beef bullion. Be careful when adding the vinegar, if you use it at all. I followed the recipe and added it, only to find it soured the taste. To balance the taste, I had to add some ketchup and brown sugar, so that the vinegar wouldn't overpower the sweet and beefy taste. Some advice: taste as you go and add a little bit of everything at a time. —mcmeg12 See full review »
  Very, very good. I have two little girls who tend to be wary of new things but all of us enjoyed this tonight. I an an experienced cook but had never made beans from scratch before. I had the bone left over from our Easter ham and wanted to try something other than pea soup this time. I had left quite a bit of meat on the bone so this made a nice meal in a bowl for us. I'll make this again. Thanks for the recipe!—janet7th See full review »
  Freakin awesome!—Tracy See full review »
  I reduced the bacon to 1/4 pound and increased the ham by about 1/4 pound. Depending on how much ham you think there should have been on the bone. I would decrease the amount of vinegar slightly, too. Otherwise, this is a great recipe.—Gerald Hilton See full review »
  I added some molasses and brown sugar to the recipe. Family loved it!—Chef-in-Training See full review »