Cider Baked Beans
PG tested
I used a blend of regular apple cider and hard cider made by my husband. If you don’t have the time or patience for dried beans, substitute 2 15-ounce cans cooked beans for every cup of dried beans. I forgot to soak mine overnight in water, and it took FOREVER for them to cook in the crock pot.
3 cups dried great northern beans, picked over and rinsed
6 slices bacon, cut into 1-inch pieces
1 large onion, finely chopped
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1/2 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon cayenne pepper
2 dried bay leaves
3 to 4 cups apple cider and/or hard cider, as needed
Coarse salt and freshly ground black pepper
Place beans in large bowl. Cover with water by several inches. Refrigerate, covered, overnight, then drain.
Preheat a 5- to 6-quart slow cooker.
In large skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes, then drain on paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet, reduce heat to medium-low and add onion. Cook until translucent, about 15 minutes. Stir in tomato paste, then raise heat to medium and simmer 5 minutes. Add Worcestershire, mustard, brown sugar, vinegar, cayenne, bay leaves and 3 cups cider. Stir well to combine and simmer until thickened slightly for 10 minutes. Remove from heat and add 1 teaspoon salt and 1/4 teaspoon pepper.
Add beans to slow cooker and toss with cider sauce. Pour cider sauce over beans and stir to combine. If necessary, add up to 1 cup more cider to cover beans. Cover and cook on low until beans are tender, 6 to 7 hours (or on high for 3 to 31/2 hours). Season with salt and pepper, and serve.