So, I have been sick. Nasty cold. Then enter seasonal allergies. Then laryngitis. This has all left me with a LOT of time on my hands. Scrabble, Words with Friends, Candy Crush. Uh oh... Did I just admit I play Candy Crush. Ok, move on, lets just forget that. I did finally get our Netflix going again so I could watch tv in the bedroom with my new vaporizer going. Yup, that's been the great excitement going on around here!
You would think this would leave me with a lot of time in the kitchen, but my energy just hasn't been there. And, I really don't want to be germy around all the food. BUT, I did test out a couple new recipes that didn't need a lot of hands on from me. And, ooooh my. Are you going to love 'em.
Since it is apple season, and I am lucky enough to be surrounded by apple orchards, apple recipes are the focus of my attention. This was the first time I ever made baked beans out of dried beans. It was not labor intensive, but did take a fair amount of time. Worth it? Oh, yeah. The flavor in these was amazing, and I liked having a bit more texture to the beans than what you get with canned kind.
Cider Baked Beans (Adapted from: Myrecipes.com)
16 oz dried pinto beans
3 cups apple cider
6 Tbsp molasses
1 Tbsp dry mustard
2 tsp salt
1 tsp black pepper
6 strips thick cut bacon ( or more if you like!)
1 yellow onion
Pick through the dried beans and remove any stones or broken beans. Rinse beans. In large pot or bowl, cover beans with 3 inches of water. Cover and let set overnight, or 10 hours.
Drain beans, and add them to dutch oven. Add apple cider, and slowly bring to boil over medium high heat. Reduce heat to medium, and gently boil for thirty minutes. Stir occasionally. After thirty minutes, remove from heat, and drain. Reserve your cooking liquid.
Preheat oven to 300 degrees. In small saucepan, combine molasses, mustard, and salt. Cook over medium heat until salt is dissolved. Add black pepper to molasses mixture, set aside. In bottom of dutch oven, lay three slices of bacon. Cut ends off of onion, then cut in half. Lay both onion halves on top of bacon. Pour beans over top of bacon and onions. Pour molasses mixture over top of beans, and now lay remaining bacon slices on top of beans. Pour reserved cooking liquid over top of beans, adding hot water as necessary to completely cover the beans.
Bake for 3 hours. Check beans to see if they are dry. Add water as needed. Return to oven and bake for another 2-3 hours. When beans are tender, remove from oven.
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