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Baked Beans with Bacon and Cider

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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
  1. DAY: Put the beans in a bowl and add enough cold water to cover them about 5 cm. Let soak overnight.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
Dinner
European
baked beans with bacon and cider

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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