← Back to Search Results
slow cooking
Cider Baked Beans

Photo by: Mark Shapiro
Comments: 0
 

Recipe

If, like me, you often have small quantities of several varieties of dried beans in your pantry, here is a great way to use them up. For a festive presentation, add the bread crumb or caramelized apple topping. I like to serve this with a salad of shredded carrots and steamed brown bread.

Yield: Serves 8

Ingredients

  • 2 cups (500 ml) assorted dried beans
  • 2 onions, finely chopped
  • 3 stalks celery, peeled and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 2 large parsnips, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp (10ml) chili powder
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) cracked black peppercorns
  • 4 whole cloves
  • 1 cinnamon stick piece, about 2 inches (5 cm)
  • 1 cup (250 ml) apple cider or juice
  • 1 cup (250 ml) water
  • ½ cup (125 ml) maple syrup
  • 2 tbsp (25 ml) cornstarch, dissolved in 2 tbsp (25 mL) cold water

Directions

1. Soak beans according to either method in Basic Beans. Drain and rinse and set aside.

2. In slow cooker stoneware, combine beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider, water and maple syrup. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until beans are tender.

3. In a bowl, combine dissolved cornstarch with 2 tbsp (25 mL) hot cooking liquid from beans and stir until smooth. Gradually add up to ¼ cup (50 mL) hot bean liquid, stirring until mixture is smooth. Return mixture to stoneware and stir well until sauce thickens.

Variations:

Cider Baked Beans with Bread Crumb Topping:

Preheat broiler. After beans are cooked, ladle them into individual heatproof tureens or a baking dish. In a bowl, combine 1 cup (250 mL) dry bread crumbs with ¼ cup (50 mL) each melted butter and finely chopped parsley. Sprinkle over beans and place under broiler until topping is lightly browned and beans are bubbling.

Cider Baked Beans with Caramelized Apples:

Thanks to Cinda Chavich for this idea. When beans are almost cooked, peel and core 4 apples, then slice them vertically into thin slices. In a skillet, over medium heat, melt 3 tbsp (45 mL) butter. Add ¼ cup (50 mL) brown sugar and cook, stirring, for about 2 minutes. Add apple slices and stir to coat with sugar mixture. Add ¼ cup (50 mL) rum. Increase heat to medium-high and cook, turning, until the liquid evaporates and the apples are tender. Arrange apple slices on top of beans, cover and cook on High for 1 hour.

Notes

Make ahead: To manage your time most effectively when making this dish, soak the dried beans overnight. Chop and peel the onions, celery, carrots, parsnips and garlic the night before you plan to cook. Cover and refrigerate overnight. Measure the dried spices and cover. Combine apple cider, water and maple syrup in a 4-cup (1 L) measure. Cover and refrigerate overnight. The next morning, drain and rinse the beans and proceed with the recipe.


© 2004 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

127kcal (6%)
55mg (5%)
26mg (43%)
141mcg RAE (5%)
396mg
31mg
3g
18g
3g
30g
0mg (0%)
330mg (14%)
0g (1%)
1g (1%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
amor-y-tacos Amor Y Tacos
by Deborah Schneider
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?