Cider Baked Beans

We used a blend of regular apple cider and hard cider when testing this recipe. If you don’t have the time or patience for dried beans, substitute 2 cans (15 ounces) beans for every cup of dried. The recipe is from “Martha Stewart’s Slow Cooker” from the Kitchens of Martha Stewart Living (Clarkson Potter, 2017, $26). Makes 6 to 8 servings 3 cups dried great northern beans, picked over and rinsed 6 slices bacon, cut into 1-inch pieces 1 large onion, finely chopped 1/3 cup tomato paste 2 tablespoons Worcestershire sauce 3 tablespoons Dijon mustard ½ cup packed dark brown sugar 2 tablespoons apple cider vinegar ½ teaspoon cayenne pepper 2 dried bay leaves 3 to 4 cups apple cider and/or hard cider, as needed Coarse salt and freshly ground black pepper Place beans in a large bowl. Cover with water by several inches. Refrigerate, covered, overnight, then drain. Preheat a 5- to 6-quart slow cooker. In a large skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes, then drain on a paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet, reduce heat to medium-low and add onion. Cook until translucent, about 15 minutes. Stir in tomato paste, then increase heat to medium and simmer 5 minutes. Add Worcestershire, mustard, brown sugar, vinegar, cayenne, bay leaves and 3 cups cider. Stir well to combine and simmer 10 minutes, until thickened slightly. Remove from heat and add 1 teaspoon salt and ¼ teaspoon pepper. Add beans to slow cooker. Pour cider sauce over beans and stir to combine. If necessary, add up to 1 cup more cider to cover beans. Cover and cook on low until beans are tender, 6 to 7 hours (or on high for 3 to 3 ½ hours). Season with salt and pepper, and serve.