The first time that I tasted cider beans was at the local gas station. Here in the mountains, folks gather at the local gas station to visit, have a meal, and catch up on the local news. Far from serving “fast food,” these little places present “home cookin’,” and it’s delicious. This good ol’ mountain recipe is very satisfying paired with cornbread or muffins.–Joan E. Aller
Where Can I get a Ceramic Bean Pot?
Thanks to this recipe, we’re experiencing some serious ceramic bean pot envy. We want one. Those of you who have one, where’d you get yours?
Appalachian Cider-Baked Beans
Equipment
- Slow cooker (if following the slow cooker method)
Ingredients
- 3 cups dried pinto beans
- 3 cups fresh apple cider
- 8 ounces salt pork, thinly sliced
- 2 small yellow onions, peeled and left whole
- 6 tablespoons molasses, preferably sorghum molasses
- 1 tablespoon dry mustard
- 2 teaspoons salt
Instructions
- 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.
- 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. Originally published June 27, 2011.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This was a fun recipe to transfer to the Crock-Pot. Wanting to keep it simple, I elected not to simmer the beans with the cider but to use 2 cups of cider with my soaked, but uncooked beans. The perfect balance of salty and sweet with deep flavors of molasses and mustard. While the beans could have used a bit more time in the slow cooker, the flavor was absolutely wonderful. I’ll definitely make these again, but I will plan on 10 hours in the slow cooker to get the beans to the point where they give up all resistance.
I placed the salt pork on the bottom of the Crock-Pot, layered the beans on top of the salt pork, and poured the cider on the beans. I then buried the onions in the beans. I heated the molasses in the microwave on 50% power for 30 seconds. This was the perfect temperature for the mustard to blend into the molasses. I poured that on the beans and topped them with the remaining salt pork and set the slow cooker to high. I cooked the beans for 3 hours on high and then on low for 4 additional hours.
I was wondering what you would replace the salt pork with for a vegetarian dish without compromising too much of the flavor. Just salt? Or have you another idea? Many thanks in advance.
Hi Pamela, I have a couple of suggestions from our testers. Using a bit of smoked paprika or liquid smoke will add to the richness of flavor. You could also dissolve some salt in warmed oil and drizzle it over the top.
Pamela, you could add a big spoon full of peanut butter to the beans when you start cooking them with the cider. I’ve cooked my pintos for years with peanut butter instead of salt pork. When I first started doing this my hubby didn’t even realize I wasn’t using the pork anymore. When I told him I was seasoning them with peanut butter he was really surprised. He said he though I was still cooking them with the pork. It gives them a nice flavor and a thick juice. I learned this trick many years ago in Weight Watchers.
These were outstanding! Great flavor and texture, and so easy. The only tweaks I made were to add a healthy tablespoon of pure maple syrup for mild sweetness, and to add the salt pork in two large chunks so as to easily remove it at the end (just our personal preference). I’m not a baked bean fan, but we both loved this recipe, so it’s a keeper. Thanks!
Lorna, terrific to hear! And yes, as someone just said the other day, recipes are merely suggestions…love that you made this your own. Many thanks for letting us know how swell it went.
These made me fall off my chair. Okay, that’s a lie. I am relaxing in bed so I fell over onto comfy pillows. But still…I am totally trying these next weekend. I love beans. They usually hurt my tummy but I think it’ll be worth it. I mean, look at these things. Would a cast iron Dutch oven work as well as a bean pot? I have two I love so hoping they would work just as well.
Kim, we love to hear that. Well, not the part about potentially feeling miserable after having this, but everything else. I don’t see any reason not to use your cast iron. If there were a terribly acidic ingredient, such as tomatoes, then I’d advise against it. But I think you’re good to go. Besides, I think that’s what they used back in the day for a big ole pot of beans, yes? Let us know how it goes….