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
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
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