Appalachian Cider Baked Beans

Appalachian Cider Baked Beans

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups dried pinto beans, rinsed and sorted

  • 3

    cups fresh apple cider $

  • 4

    ounces thinly sliced salt pork

  • 2

    small yellow onions, peeled $

  • 1

    tablespoon dry mustard

  • 6

    tablespoons sorghum syrup

  • 1

    teaspoon salt

  • 4

    ounces thinly sliced salt pork

  • Hot water

Directions

Place pinto beans in a large bowl. Cover with cold water 3 inches above beans; cover and let soak 12 hours. Drain beans, and transfer to a Dutch oven. Add apple cider; bring to a boil over medium heat. Gently boil, uncovered and stirring occasionally, 30 minutes. Remove from heat; drain, reserving liquid. Layer 4 oz. thinly sliced salt pork in a 2-qt. Dutch oven. Spoon beans over salt pork; bury onions in beans. Cook dry mustard, sorghum syrup, and salt over medium heat, stirring often, 3 minutes or until mustard and salt dissolve. Pour mixture over beans; top with 4 oz. thinly sliced salt pork. Add reserved bean liquid and, if necessary, hot water to cover. Bake, covered, at 300° for 3 hours, adding hot water as needed. Bake 2 more hours or until beans are tender.


Nutrition

Facebook Conversations