Cider Baked Beans Recipe

Name: Cider Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 ml) assorted dried beans; 2 onions, finely chopped; 3 stalks celery, peeled and thinly sliced; 2 carrots, peeled and thinly sliced; 2 large parsnips, peeled and thinly sliced; 2 cloves garlic, minced; 2 tsp (10ml) chili powder; 1 tsp (5 ml) salt; 1 tsp (5 ml) cracked black peppercorns; 4 whole cloves; 1 cinnamon stick piece, about 2 inches (5 cm); 1 cup (250 ml) apple cider or juice; 1 cup (250 ml) water; 1/2 cup (125 ml) maple syrup; 2 tbsp (25 ml) cornstarch, dissolved in 2 tbsp (25 mL) cold water

Servings: persons

2 cups (500 ml) assorted dried beans
2 onions, finely chopped
3 stalks celery, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 large parsnips, peeled and thinly sliced
2 cloves garlic, minced
2 tsp (10ml) chili powder
1 tsp (5 ml) salt
1 tsp (5 ml) cracked black peppercorns
4 whole cloves
1 cinnamon stick piece, about 2 inches (5 cm)
1 cup (250 ml) apple cider or juice
1 cup (250 ml) water
1/2 cup (125 ml) maple syrup
2 tbsp (25 ml) cornstarch, dissolved in 2 tbsp (25 mL) cold water

1
Soak beans according to either method in Basic Beans.
2
Drain and rinse and set aside.
3
In slow cooker stoneware, combine beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider, water and maple syrup.
4
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until beans are tender.
5
In a bowl, combine dissolved cornstarch with 2 tbsp (25 mL) hot cooking liquid from beans and stir until smooth.
6
Gradually add up to 1/4 cup (50 mL) hot bean liquid, stirring until mixture is smooth.
7
Return mixture to stoneware and stir well until sauce thickens.
8
Variations:
9
Cider Baked Beans with Bread Crumb Topping:
10
Preheat broiler.
11
After beans are cooked, ladle them into individual heatproof tureens or a baking dish.
12
In a bowl, combine 1 cup (250 mL) dry bread crumbs with 1/4 cup (50 mL) each melted butter and finely chopped parsley.
13
Sprinkle over beans and place under broiler until topping is lightly browned and beans are bubbling.
14
Cider Baked Beans with Caramelized Apples:
15
Thanks to Cinda Chavich for this idea.
16
When beans are almost cooked, peel and core 4 apples, then slice them vertically into thin slices.
17
In a skillet, over medium heat, melt 3 tbsp (45 mL) butter.
18
Add 1/4 cup (50 mL) brown sugar and cook, stirring, for about 2 minutes.
19
Add apple slices and stir to coat with sugar mixture.
20
Add 1/4 cup (50 mL) rum.
21
Increase heat to medium-high and cook, turning, until the liquid evaporates and the apples are tender.
22
Arrange apple slices on top of beans, cover and cook on High for 1 hour.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups (500 ml) assorted dried beans, 2 onions, finely chopped, 3 stalks celery, peeled and thinly sliced, 2 carrots, peeled and thinly sliced, and more.

Yes, Cider Baked Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider Baked Beans

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