APPALACHIAN CIDER BAKED BEANS RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 7
Steps:
- To make the Appalachian Cider Beans in your slow cooker, see the Slow Cooker Variation below. To make the Appalachian Cider Beans as God intended,in the oven, pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours. Drain the beans and transfer them to a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cooking liquid. Preheat the oven to 300°F (149°C). Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish, such as a Dutch oven. Spoon the beans into the pot and then bury the onions in the beans. In a small saucepan, combine the molasses, dry mustard, and salt and place over medium heat until the mustard and salt dissolve into the molasses. Pour the mixture evenly over the beans and top with the remaining salt pork slices. Add the reserved cooking liquid to the pot. Add hot water as needed to cover the beans with liquid. Cover the pot. Bake for 4 hours, then uncover the pot and add more water if the beans seem dry. Recover and continue to bake for 1 to 2 hours, until the beans are tender. Serve hot, directly from the pot. Slow Cooker Variation: Making a big ole pot of baked beans just got even easier. Soak and drain the beans as in step 1. of the instructions above. Toss half of the salt pork in the slow cooker. Add the beans, onions, and apple cider, using your judgement when it comes to how much cider is necessary. (You want to use enough to just barely cover the beans by no more than 1/2 an inch; if this means you use less than the specified amount, that's okay. If the cider doesn't completely cover the beans, add enough cold water to barely cover them.) Stir together the molasses, mustard, and salt (warming the molasses slightly in the microwave or on the stovetop will make this easier). Pour the molasses mixture over the beans and then top with the remaining salt pork. Cook on high for 3 to 6 hours, then reduce the heat to low and cook until the beans are tender and irresistibly fragrant, 1 to 4 more hours. (The beans are quite forgiving, and so can pretty much cook on whatever setting for however long, depending on your schedule.)
APPALACHIAN CIDER BAKED BEANS
The best baked beans I ever made, the cider adds a wonderful fruitiness. From "Cider Beans, Wild Greens, and Dandelion Jelly", by Andrews McMeel, 2010, via Leite's Culinaria. Not having salt pork the first time I made these, I used thick-cut bacon on top and a smoked ham hock buried in the center. Still tasted yummy. Soaking time is not included as prep time.
Provided by zeldaz51
Categories Beans
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours.
- Drain the beans and transfer them to a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cooking liquid.
- Preheat the oven to 300°F (149°C).
- Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish, such as a Dutch oven. Spoon the beans into the pot and then bury the onions in the beans.
- In a small saucepan, combine the molasses, dry mustard, and salt and place over medium heat until the mustard and salt dissolve into the molasses. Pour the mixture evenly over the beans and top with the remaining salt pork slices. Add the reserved cooking liquid to the pot. Add hot water as needed to cover the beans with liquid. Cover the pot.
- Bake for 4 hours, then uncover the pot and add more water (or cider) if the beans seem dry. Recover and continue to bake for 1 to 2 hours, until the beans are tender. Serve hot, directly from the bean pot.
Nutrition Facts : Calories 519, Fat 24.1, SaturatedFat 8.5, Cholesterol 24.4, Sodium 1013.4, Carbohydrate 58.6, Fiber 11.6, Sugar 10.7, Protein 17.3
THE BEST BARBECUE BAKED BEANS
It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.
Provided by Chef John
Categories Baked Beans
Time 11h20m
Yield 12
Number Of Ingredients 19
Steps:
- Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
- Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
- While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
- Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg
TRADITIONAL APPALACHIAN BAKED BEANS
In all my years as a park ranger, bumming meals daily for 25 years from picnickers and campers, these are the finest-tasting baked beans I've ever eaten. Right out of Appalachia and a super covered dish. Enjoy! big pat.
Provided by Bone Man
Categories Beans
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all but bacon together and pour into a 9" x 13" casserole dish, (sprayed with PAM).
- Lay bacon strips on top.
- Cover with aluminum foil.
- Bake in a pre-heated 400-degree F. oven for 45 minutes.
- Reduce heat to 350-degrees F. and bake UNCOVERED until beans are bubbly and bacon crisps up a bit (about 45 minutes).
Nutrition Facts : Calories 514.6, Fat 16.6, SaturatedFat 5.7, Cholesterol 35.9, Sodium 1480.1, Carbohydrate 81.9, Fiber 13.4, Sugar 32.4, Protein 16.2
BRITISH BAKED BEANS
These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.
Provided by lutzflcat
Categories Baked Beans
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg
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- 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.
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- To make the Appalachian Cider Beans in your slow cooker, see the Slow Cooker Variation below. To make the Appalachian Cider Beans as God intended, in the oven, pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours.
- Drain the beans and dump them into a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cooking liquid.
- Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish, such as a Dutch oven. Spoon the beans into the pot and then bury the onions in the beans.
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