Appalachian Cider-Baked Beans
Appalachian cider-baked beans takes regular pinto beans, adds salt pork, molasses, mustard, and apple cider, making them into something magical. Hearty, flavorful, and traditional, this recipe is everything you want for dinner.
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.
Notes
Slow Cooker Variation
Soak and drain beans. Layer half the salt pork in a slow cooker. Add beans, onions, and apple cider, just enough to barely cover (supplement with cold water if needed). In a separate bowl, whisk together slightly warmed molasses, mustard, and salt; pour over beans. Top with remaining salt pork. Cook on HIGH for 3-6 hours, then reduce to LOW for 1-4 more hours, until beans are tender.
Soak and drain beans. Layer half the salt pork in a slow cooker. Add beans, onions, and apple cider, just enough to barely cover (supplement with cold water if needed). In a separate bowl, whisk together slightly warmed molasses, mustard, and salt; pour over beans. Top with remaining salt pork. Cook on HIGH for 3-6 hours, then reduce to LOW for 1-4 more hours, until beans are tender.
Nutrition
Serving: 1portion | Calories: 399kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 24mg | Sodium: 1353mg | Fiber: 6g | Sugar: 21g