Apple-Spiked Baked Beans
1 pound navy beans, sorted, rinsed
6 cups water
1 bay leaf
2 cups finely diced onion
1 tablespoon olive oil
2 tablespoons minced garlic
2 cups sweet apple cider or apple juice
2 cups diced unpeeled apple
1/2 cup golden raisins
1/3 cup maple syrup
1/4 cup ketchup
2 tablespoons brown mustard
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- In a large pot, combine the beans, water, and bay leaf, and bring to a boil. Allow the beans to boil for 15 minutes, then reduce the heat to medium, and cook the beans for 1 to 2 hours or until tender.
- Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5 minutes or until soft and slightly browned. Add the garlic and saute an additional minute. Remove from the heat and set aside.
- When the beans are tender, drain them, saving their cooking liquid for making soup, and discard the bay leaf. Transfer the beans to a 2 1/2-quart casserole dish or Dutch oven. Add the reserved onion mixture, the remaining ingredients, and stir well to combine.
- Cover the casserole dish with a lid or aluminum foil. Bake at 300 degrees for 1 hour, remove the lid or aluminum foil, and bake an additional 30 minutes. Serve hot or cold.
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