Appalachian Cider Baked Beans
- 3 cups dried pinto beans, rinsed and sorted
- 3 cups fresh apple cider
- 4 ounces thinly sliced salt pork
- 2 small yellow onions, peeled
- 1 tablespoon dry mustard
- 6 tablespoons sorghum syrup
- 1 teaspoon salt
- 4 ounces thinly sliced salt pork
- Hot water
- Place pinto beans in a large bowl. Cover with cold water 3 inches above beans; cover and let soak 12 hours. Drain beans, and transfer to a Dutch oven. Add apple cider; bring to a boil over medium heat. Gently boil, uncovered and stirring occasionally, 30 minutes. Remove from heat; drain, reserving liquid. Layer 4 oz. thinly sliced salt pork in a 2-qt. Dutch oven. Spoon beans over salt pork; bury onions in beans. Cook dry mustard, sorghum syrup, and salt over medium heat, stirring often, 3 minutes or until mustard and salt dissolve. Pour mixture over beans; top with 4 oz. thinly sliced salt pork. Add reserved bean liquid and, if necessary, hot water to cover. Bake, covered, at 300u0b0 for 3 hours, adding hot water as needed. Bake 2 more hours or until beans are tender.
- Adapted from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan Aller.
pinto beans, apple cider, salt pork, yellow onions, mustard, sorghum syrup, salt, salt pork, water
Taken from www.myrecipes.com/recipe/appalachian-cider-baked-beans (may not work)