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.
An authentic bean pot? Look no further than Leroux Kitchen in Portland, Maine. That’s where I got mine, and the store is definitely worth a visit (as is Portland). But you can also order your bean pot from Leroux Kitchen for $25 plus $9 shipping (very reasonable for a pot which may become an heirloom). My bean pot was made in Maine and hopefully those are still the ones they carry.
Kelly, this is terrific information, thank you SO much! I know I’m not the only one who’s grateful to learn this…
About 40 years ago I bought my mother a beautiful hand-thrown pottery casserole at a artists fair. She put it in a cupboard & never used it—I think she was afraid it would ruin it. When she passed away I brought it home & I’ve never used it, either. I think it’s time to make some beans!
Martha, love that. Everything about that. I think it’s time, too.
As a potter myself, it gladdens my heart to know that you’re welcoming that hand-thrown piece into your kitchen–it was made to be used! Food tastes better when prepared or served in something crafted with love. Joyous clay for everyday…it’s what I do. Enjoy!
Could’t agree more, Lorna!
Joyous clay for everyday. Love that, Lorna.
I cooked these yesterday and we ate them today. The only change I made was to use Canadian bacon from my local farmer instead of the salt pork. Our house still smells so good! We loved the hint of molasses and cider and the 2 tsp. salt was perfect for us. I did have to add hot water twice, but then I did not have a bean pot. I will be making these again. They sure taste and smell like fall!
Swell to hear, Lin! I think the Canadian bacon is an inspired tweak. So lovely to know that you’ve got a new autumn staple in your repertoire…