Appalachian Cider Baked Beans

Southern Living
Appalachian Cider Baked BeansRecipe
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham


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3 cups dried pinto beans, rinsed and sorted
3 cups fresh apple cider
4 ounces thinly sliced salt pork
2 small yellow onions, peeled
1 tablespoon dry mustard
6 tablespoons sorghum syrup
1 teaspoon salt
4 ounces thinly sliced salt pork
Hot water


Place pinto beans in a large bowl. Cover with cold water 3 inches above beans; cover and let soak 12 hours. Drain beans, and transfer to a Dutch oven. Add apple cider; bring to a boil over medium heat. Gently boil, uncovered and stirring occasionally, 30 minutes. Remove from heat; drain, reserving liquid. Layer 4 oz. thinly sliced salt pork in a 2-qt. Dutch oven. Spoon beans over salt pork; bury onions in beans. Cook dry mustard, sorghum syrup, and salt over medium heat, stirring often, 3 minutes or until mustard and salt dissolve. Pour mixture over beans; top with 4 oz. thinly sliced salt pork. Add reserved bean liquid and, if necessary, hot water to cover. Bake, covered, at 300° for 3 hours, adding hot water as needed. Bake 2 more hours or until beans are tender.

Adapted from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan Aller.

Created date

September 2012