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Slow-Cooked Cider Beans

kept bymlehet
recipe byThe Kitchn
Notes: 

Requires Overnight (or quick soak method) of the beans before starting cooking

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Ingredients: 

1 pound dry Great Northern beans, soaked overnight (or using the quick soak method)
2 tablespoons olive oil or vegetable oil
2 medium yellow onions, diced small (about 2 cups)
1 large carrot, diced small (about 3/4 cup)
1/3 cup tomato paste
3 tablespoons blackstrap molasses (See Recipe Note)
1 1/2 teaspoons Dijon or spicy brown mustard
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 1/2 cups apple cider
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (about 20 grinds)
2 teaspoons fresh thyme leaves
4 garlic cloves, minced


 

Comments

mlehet's picture
mlehet

Not worth the effort - AT ALL! For such a complex recipe the flavor was bland and listless. I even tried to jazz it up with a splash of balasamic vinegar at the end but it didn't help.

Will NOT be making these again. Oh well......

Comments on similar recipes

Slow-Cooked Cider Beans

print
Ingredients: 

1 pound dry Great Northern beans, soaked overnight (or using the quick soak method)
2 tablespoons olive oil or vegetable oil
2 medium yellow onions, diced small (about 2 cups)
1 large carrot, diced small (about 3/4 cup)
1/3 cup tomato paste
3 tablespoons blackstrap molasses (See Recipe Note)
1 1/2 teaspoons Dijon or spicy brown mustard
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 1/2 cups apple cider
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (about 20 grinds)
2 teaspoons fresh thyme leaves
4 garlic cloves, minced


 

 

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