Apple Cider Baked Beans Recipe

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  • Black and Brown Beans: Black/turtle beans are popular in Cuban cooking and bean salads
  • Swedish Brown Beans: Swedes use brown beans in their version of Boston Baked Beans
  • Red and Pink Beans:
  • Red Kidney Beans: Are popular in chili
  • Pink/Chili Beans: Smaller and paler than kidney beans
  • Pinto Beans: Popular in chili and baked beans
  • Adzuki Beans: Tiny and reddish brown. Popular in Asia, are often cooked with sugar for desserts
  • White Beans:
  • Cannellini/White Kidney Beans: Creamy texture, popular in white chili, salads and Tuscan soup
  • Cranberry/Borlotti Beans: Looks more like a pinto bean but tastes like a white bean
  • Great Northern Beans: Firm flesh, used in baked beans and soups
  • Navy Beans: Small and oval, popular in baked beans and soups
  • Chickpeas/Garbanzo Beans/Ceci Beans: Key ingredient in hummus and popular in salads
  • Pale Green Beans:
  • Fava/Broad Beans: Large and flat, common in Middle Eastern soups and dips
  • Lima/Butter Beans: Large and flat, called Lima when fresh and Butter when dried
  • Flageolets: Small green, delicate, delicious. Called French kidney beans
  • Multi-Color Beans:
  • Black-Eyed Peas/Cowpeas/Field Peas/Lady Peas: Small, pale green or white, with a dark "eye" Southerners simmer them with ham hocks and collard greens
  • 6 cups water
  • 1 1/2 cups great Northern beans, soaked
  • 1 large yellow onion, chopped
  • 4 strips bacon, cooked until crisp or
  • 1/2 cup smoked cooked ham, chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 1 T dry mustard
  • 1/4 t each salt and pepper
  • 1 cup apple cider or more
  • Soak beans:
  • Place dried beans in a large saucepan or Dutch oven
  • Add enough cold water to cover the beans
  • Add 1 T of salt to water and beans
  • Stir, cover the pan
  • Let stand at room temperature at least 8 hours or overnight
  • Drain water and rinse beans, drain again
  • In a large soup pot
  • Combine 6 cups of water and soaked beans
  • Bring to a boil
  • Lower the heat and simmer, uncovered
  • 2 hours or until beans are tender
  • Drain beans, reserving 1/2 cup liquid
  • Preheat oven to 325 F
  • In a 2-quart casserole or bean pot, combine cooked beans, onion and bacon or ham
  • Stir in 1/2 cup apple cider, brown sugar, molasses, ketchup, dry mustard, salt and pepper


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