Apple Cider Baked Beans

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Apple Cider Baked Beans

 

Slow cooked in a flavorful sauce, the wonderful aroma of these simmering

beans will warm hour heart and your kitchen. Beans are winter comfort food.

They are naturally low in fat and high in vegetable protein, vitamins,

minerals and fiber. Remember that one cup dried beans will yield slightly

more than 2 cups cooked.

 

2 cups dried white navy beans, picked over, washed and soaked (May

substitute canned beans by using three 15 ounce cans of navy beans or great

northern beans. Drain and rinse. Proceed with recipe.)

1 small onion, diced

4 tablespoons molasses

8 teaspoons Dijon mustard (or gluten-free alternative)

2 tablespoons tomato paste

1/2 tespoons salt

2 teaspoon black pepper

2 teaspoon dried thyme

1 small bay leaf

1 teaspoons cider vinegar

4 teaspoons soy sauce (wheat free if necessary)

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. Yield 6 servings.