Apple Cider Baked Beans

By Hklbrries

Slow cooked in a flavorful sauce, the wonderful aroma of these simmering beans will warm your 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.

Ingredients

• 2 cups dried white navy beans, picked over, washed and soaked (may substitute canned beans by using 3 (15 ounce) cans of navy beans or Great Northern beans. Drain and rinse. Proceed with recipe.)
• 1 small onion, diced
• 4 tbsp molasses
• 8 tsp Dijon mustard
• 2 tbsp tomato paste
• 1/2 tsp salt
• 2 tsp black pepper
• 2 tsp dried thyme
• 1 small bay leaf
• 1 tsp cider vinegar
• 4 tsp soy sauce
• 1 1/3 cups apple cider, boiling
• Boiling water

Details

Servings 6
Adapted from urbanext.uiuc.edu

Preparation

Step 1

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 beans in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or for 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 F. 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 liquid to cover beans. Cover the casserole with foil or the lid. Bake 6 hours, adding a little more water if necessary after 3 hours of baking.