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