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Recipe: Apple Cider Baked Beans
Similar Categories: Apple, Cider, Baked, Beans
Serving Size : 6
2 cups dried white navy beans, -- picked over,
washed and soaked. May substitute canned beans by using three 15
ounce cans of navy or great northern beans. Drain and rinse.
1 small onion -- diced
4 tablespoons molasses
8 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 tespoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoon cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider -- boiling
Boiling water
To prepare beans:
Pour beans onto a flat surface (countertop) in a single layer. Pick
out rocks, dirt balls, off colored and broken beans. Discard. Wash
beams in two changes of cold water. Cover with 3 inches of water and
allow beans to soak overnight or 8 to 10 hours. (Quick soak method:
Cover cleaned beans with 3 inches cold water and bring to a boil over
medium heat. Boil for 10 minutes, turn heat off and let stand for 2
hours or more. Proceed as directed below.)
Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring
liquid to a boil. Pour beans into a deep ovenproof casserole or bean
pot. Add all the ingredients, stir and add enough reserved boiling to
cover beans. Cover the casserole with foil or the lid. Bake 6 hours,
adding a little more water if necessary afte 3 hours of baking.
2 cups dried white navy beans, -- picked over,
washed and soaked. May substitute canned beans by using three 15
ounce cans of navy or great northern beans. Drain and rinse.
1 small onion -- diced
4 tablespoons molasses
8 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 tespoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoon cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider -- boiling
Boiling water
To prepare beans:
Pour beans onto a flat surface (countertop) in a single layer. Pick
out rocks, dirt balls, off colored and broken beans. Discard. Wash
beams in two changes of cold water. Cover with 3 inches of water and
allow beans to soak overnight or 8 to 10 hours. (Quick soak method:
Cover cleaned beans with 3 inches cold water and bring to a boil over
medium heat. Boil for 10 minutes, turn heat off and let stand for 2
hours or more. Proceed as directed below.)
Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring
liquid to a boil. Pour beans into a deep ovenproof casserole or bean
pot. Add all the ingredients, stir and add enough reserved boiling to
cover beans. Cover the casserole with foil or the lid. Bake 6 hours,
adding a little more water if necessary afte 3 hours of baking.
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