If you’re looking for a fall side dish that is packed with seasonal flavor, look no further than these Apple Cider Baked Beans. A perfect blend of sweet and tangy, they compliment any main dish and just might steal the show. I personally believe baked beans don’t get the attention they deserve and this recipe is sure to convince you of the same.
The dish is made with canned pinto beans to make the process nice and easy. You’ll start out on the stovetop, sauteing an onion, spices, and a little tomato paste until the mixture is nice and fragrant. Next comes some maple syrup, apple cider, and diced apple for sweetness, and three cans of drained pinto beans. Bring the mixture to a boil then transfer it to a baking dish for its stint in the oven!
Cover the dish tightly with foil and then bake the beans for about 40 minutes. Mix in a splash of apple cider vinegar to really enhance that tanginess, and pop them back in the oven for another 15 minutes or so, uncovered. Pair these Apple Cider Baked Beans with your favorite grilled meats, mashed potatoes, or a big salad. A dish this tasty goes with everything!
Apple Cider Baked Beans
20m prep time
55m cook time
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon dry ginger
- 1 (6 oz) can tomato paste
- 1 cup fresh apple cider
- ½ cup water
- ⅓ cup maple syrup
- 3 (15 oz) cans pinto beans, drained
- 1 apple, diced
- 2 teaspoons salt
- 2 teaspoons apple cider vinegar
- Preheat oven to 325 degrees F and lightly grease a 9x13 baking dish.
- In a large skillet, add olive oil over medium heat, then cook onion for 4-6 minutes.
- Add mustard, garlic powder, ginger, and tomato paste. Cook for an additional 3-4 minutes, stirring frequently, until paste darkens and mixture is fragrant.
- Stir in apple cider, water, syrup, diced apple, and beans. Bring to a boil.
- Transfer beans to the prepared baking dish and cover tightly with foil.
- Bake for 40 minutes, then remove foil and stir in apple cider vinegar.
- Bake for another 15 minutes uncovered.
Recipe adapted from Wanderingchickpea.com