Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
October Cider Beans
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- #33360
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 cups dried white navy beans
1 small onion, diced
6 tablespoons molasses
1/4 cup Dijon mustard
2 tablespoons tomato paste
2 teaspoons salt
1 tablespoon black pepper
2 sprigs fresh thyme
1 bay leaf
2 teaspoons cider vinegar
2 tablespoons soy sauce
2 cups fresh apple cider, boiling
1/2 cup bourbon
directions
Rinse beans, picking out any stones or other foreign objects. Place in pot with enough cold water to cover, and bring to boil over medium heat.
Immediately drain and rinse beans and return to pot, again with enough cold water to cover. Bring to boil. Reduce heat and simmer 30 minutes, discarding any foam that rises to the top. Drain beans well.
Heat oven to 250 degrees F.
Place beans in ovenproof casserole. Add remaining ingredients except bourbon, and pour in enough boiling water to cover beans.
Cover casserole with lid or foil and bake 6 to 9 hours, adding a little water if necessary. Several minutes before beans are fully cooked, add bourbon.
Recipe Source: In Praise of Apples
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dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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