I’ve had the kind you buy frozen.
Okay, more in the spirit of the question, I have had baked beans made from scratch. The sauce was better but the beans were hard.
Far as I know. I never soak beans, because that requires too much advance planning. I’ve heard that unsoaked beans produce more gas, but I don’t care enough to plan that far ahead when I want to make beans.
You can certainly use canned beans to start with. That’s what I usually do, for baked beans and for chili. It’ll still be better than canned baked beans.
Soaking beans overnight and baking them for 5-7 hours doesn’t require a time committment.
Here’s a hint: you don’t have to actually WATCH the beans soak.
Anne is using beans from a can, like black beans or pinto beans like you’d put in chili.
You can avoid soaking beans by “par-boiling” them. You boil them for an hour or so, and then pick up one of the recipes from the “post-soaking” part.
Also, keep in mind when you’re cooking beans for 5-7 hours, the smell of baking food fills the house. That’s part of the joy of cooking, not the hassle of cooking.
No - soaking isn’t necessary, just bring it to boil and then place in over.
But yes - slow baking for 5 to 5-1/2 hours is absolutely necessary. That’s what makes them baked beans!
They’re standard fare at barbeque joints. Usually nothing to write home about, IMO; better off with Bush’s. But I once had some at a cookout in Wyoming that were unbelievably good.