Crunchy Apple Baked Beans

Crunchy Apple Baked Beans

Ingredients:

2 cup dried pinto beans, picked over and soaked overnight, drained

1 teaspoon olive oil

1 small yellow onion, diced

½ cup dried apple, pulsed in food processor to the size of large raisins

3 tablespoons blackstrap molasses

2 tablespoons Dijon mustard

½-3/4 teaspoon cayenne or chipotle pepper

¼ teaspoon liquid smoke

½ teaspoon epazote, optional yo hlp with bean digestibility

2 cups apple cider (also good with hard cider!)

3 cups low-sodium vegetable broth

½ teaspoon salt or to taste

Directions:

In large heavy-bottom pot, heat oil over medium burner and sauté onion for 4 minutes.

Add beans, apple, molasses, mustard, cayenne, liquid smoke, epazote, cider and broth, stirring to combine.

Increase heat and bring to a simmer.

Lower heat to maintain a low simmer, cover and cook for 90 minutes to 2 hours or until beans are tender.

After first 45 minutes, stir and check liquid level every 30 minutes or so, adding additional broth if necessary.

Add salt to taste at end of cooking time.

Yield: about 8 cups

This recipe was passed on to me recently. I have yet to try it. What do you think?