Puget Sound Apple-Spiked Baked Beans adds a hint of Washington State’s favorite fruit, apple, to the national favorite, baked beans for a delectable combination.
Puget Sound Apple-Spiked Baked Beans
Author: Beverly Lynn Bennett
Recipe type: Side Dish
Serves: 8 to 10 servings
- 1 pound navy beans (sorted, rinsed)
- 6 Cups water
- 1 bay leaf
- 2 Cups finely-diced onion
- 1 Tablespoon olive oil
- 2 Tablespoons minced garlic
- 2 Cups sweet apple cider (or apple juice)
- 2 Cups diced unpeeled apple
- 1/2 Cup golden raisins
- 1/3 Cup maple syrup
- 1/4 Cup ketchup
- 2 Tablespoons brown mustard
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- In a large pot, combine the beans, water, and bay leaf, and bring to a boil. Allow the beans to boil for 15 minutes, then reduce the heat to medium, and cook the beans for 1 to 2 hours or until tender.
- Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5 minutes or until soft and slightly browned. Add the garlic and saute an additional minute. Remove from the heat and set aside.
- When the beans are tender, drain them, saving their cooking liquid for making soup, and discard the bay leaf. Transfer the beans to a 2 1/2-quart casserole dish or Dutch oven. Add the reserved onion mixture, the remaining ingredients, and stir well to combine.
- Cover the casserole dish with a lid or aluminum foil. Bake at 300 degrees for 1 hour, remove the lid or aluminum foil, and bake an additional 30 minutes. Serve hot or cold.
Calories: 229 Fat: 2g Sodium: 338mg Fiber: 12g Protein: 11g Cholesterol: 0mg