You will be oh so glad you took the time to make these baked beans. Flavor and texture rule the day.
Course: Side Dish
Prep Time: 30 minutes
Cook Time: 6 hours
Passive Time: 12 hours
3 cups dried pinto beans
3 cups fresh apple cider
1/2 lb salt pork or bacon thinly sliced
2 small yellow onions peeled
2 medium tart apples cored and diced
1/2 cup molasses
1 tbls dry mustard
2 tsp salt
Pick over the beans. Discard stones, misshapen beans or ones that look questionable.
Rinse beans well and place in a large bowl.
Add cold water to cover by 3 inches, cover, and soak for 12 hours.
Drain beans and transfer to a heavy saucepan.
Add the cider and slowly bring to a boil over medium heat.
Gently boil for 30 minutes in uncovered pan.
Remove from the heat.
Reserve the cider as you drain the beans.
Pre-heat the oven to 300 degrees F.
Meanwhile, dice the two apples and mix into the beans.
Layer half of the pork in a deep, 2-quart baking dish or bean pot.
Spoon the bean and apple mixture into the baking dish.
Bury the onions in the beans.
In a small saucepan, combine the molasses, mustard, and salt.
Pour the hot mixture over the beans and top with the remaining pork.
Pour the reserved cider over the beans.
Add hot water, as needed, to completely cover the beans.
Cover the pot/dish.
Bake for about 4 hours.
Uncover the pot/dish and add more water if beans appear to be too dry.
Cover, again, and bake until the beans are tender, or about 1 to 2 hours longer.
The timing will depend on the age of the dried beans.
Serve hot, from the pot.