Baked Beans with Apple Cider UncategorizedBean Bulletin Sweet fresh-pressed apple cider is one of the quintessential flavors of fall. This simple recipe for traditional baked beans uses cider to create a traditional Appalachian autumn dish. It calls for navy beans, but many recipes use either pinto or kidney beans. Ingredients 2 tablespoons vegetable oil 2 cups diced onions ½ cup diced carrots 1/3 cup tomato paste 1 teaspoon prepared mustard ¼ cup brown sugar 2 tablespoons apple cider vinegar 1 1/2 cups apple cider 4 cloves garlic 6 cups cooked or canned navy beans, rinsed and with 1 cup liquid reserved (use water if you don’t have enough reserved liquid.) Salt and pepper to taste Directions Heat the oil in a large pan over medium heat. Add the onions and carrots and cook over low heat for 20 minutes. While the onions and carrots are cooking, mix together in a mixing bowl the tomato paste, mustard, and brown sugar until smooth. Stir in the vinegar and mix. Slowly add the cider whisking to combine the ingredients. Add the garlic to the onions and carrots and cook for another two minutes. Add the cider mixture and stir to combine. Add the beans with a cup of their liquid or water. Simmer until the sauce thickens, about 30 to 45 minutes. Season with salt and pepper.