Apple Cider Baked Beans Recipe
This Apple Cider Baked Beans recipe features tender pinto beans slow-baked in a flavorful mixture of apple cider, maple syrup, molasses, and aromatic spices. Perfectly caramelized and infused with a hint of rosemary, these beans are a comforting and hearty side dish that pairs wonderfully with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Beans and Sauce
- 4 tbsp olive oil
- 1 large sweet onion, diced
- 1 tsp dried mustard
- 1/2 tsp ground ginger
- 1/4 cup tomato paste
- 1 cup apple cider
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup molasses
- 4 (15 oz) cans pinto beans, drained and rinsed
- 1 1/2 tsp salt
- 1 large rosemary stalk
- 1 tbsp apple cider vinegar
For Serving
- Mashed potatoes, rice, or crusty bread
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to prepare for baking the beans.
- Sauté the onion and spices: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the dried mustard, ground ginger, and tomato paste, cooking for another 2-3 minutes until fragrant and well combined.
- Add liquids and beans: Pour in the apple cider, water, maple syrup, and molasses. Add the drained and rinsed pinto beans along with the rosemary stalk. Stir everything together thoroughly and bring the mixture to a boil on the stovetop.
- Bake the beans covered: Once boiling, cover the skillet with a tight-fitting lid and transfer it to the preheated oven. Bake for 45 minutes to allow the flavors to meld and the beans to soften further.
- Uncover and caramelize: After 45 minutes, remove the lid and continue baking for another 15 minutes. This step thickens the sauce and helps it develop a lovely caramelized texture and flavor.
- Finish and rest: Remove the skillet from the oven, stir in the apple cider vinegar for brightness and acidity, and let the beans rest for 5-10 minutes before serving. Remove the rosemary stalk before plating.
- Serve: Spoon the baked beans alongside mashed potatoes, rice, or crusty bread for a hearty meal or side dish.
Notes
- You can substitute pinto beans with navy or black beans if preferred.
- For a richer flavor, use homemade apple cider or fresh apple juice.
- Be sure to rinse canned beans thoroughly to reduce sodium content.
- The rosemary stalk adds aroma but should be removed before serving.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker sauce, bake uncovered a few minutes longer if desired.
Find it online: https://cozyplatter.com/apple-cider-baked-beans-recipe/