John Myers
Baked Beans with Bacon and Cider
The perfect baked beans with bacon and cider recipe with a picture and simple step-by-step instructions.
- 450 g Beans dried thick
- 285 g Bacon slices
- 1 Chopped onion
- 2 Garlic cloves chopped
- 1800 ml Chicken broth
- 1,5 tbsp Mustard
- 0,25 tsp Freshly grated nutmeg
- 1 Knife point Ground cloves
- Black pepper from the mill
- 1 Granny Smith apples
- 240 ml Tart cider
- 57 g Maple syrup
- 57 g Tomato ketchup
- 2 Majorance branch
- 2 tsp Apple Cider Vinegar
- Salt
- DAY: Put the beans in a bowl and add enough cold water to cover them about 5 cm. Let soak overnight.
- DAY: Drain the beans through a sieve, tilting the sieve gently so as not to damage the pods. Put the grid in the middle of the oven and preheat the oven to 150ºC.
- Dice the bacon and fry in a large casserole over medium heat until golden brown, stirring occasionally (approx. 8 minutes). Transfer the fried bacon to a small bowl. Put aside. Pour off the fat from the pot except for 3 tbsp.
- Put the onion and garlic in the saucepan and cook until golden, stirring occasionally (approx. 7 minutes). Stir in the broth, mustard, nutmeg, cloves and 1 teaspoon black pepper. Add the drained beans. Bring to a simmer over medium heat. Cover and bake in the oven until the beans are tender but still a little floury, about 45 to 60 minutes.
- Peel, core and dice apples. Stir into the beans with the fried bacon, cider, maple syrup, ketchup and marjoram. Bake without the lid until the beans are quite soft, 30-60 minutes. Let cool down to room temperature, remove the marjoram sprigs and cover and place in the fridge overnight.
- DAY 3: Bring the baked beans back to the boil without the lid, then simmer over low heat for 40 – 60 minutes until the liquid is reduced a little, stirring occasionally. (If the sauce is still too thin after this time, I skim it into a small saucepan and reduce it separately over high heat so that the beans don’t disintegrate). Season to taste with apple cider vinegar, salt and pepper.
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