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Yum! Warm up with apple cider baked beans

What are we craving this weekend? Delish dishes that warm ya up from the inside, out.  This easy-peasy dinner cooks all day while you're out having a ball. Come home and dig in to cinnamon-y, maple syrup-y, apple cider-y goodness. Trust us, you'll be asking for seconds.

Serves 8

2 cups assorted dried beans

2 onions, finely chopped   

3 stalks celery, peeled and thinly sliced

2 carrots, peeled and thinly sliced          

2 large parsnips, peeled and thinly sliced        

2 cloves garlic, minced     

2 tsp chili powder   

1 tsp salt      

1 tsp cracked black peppercorns

4 whole cloves        

1 cinnamon stick piece

1 cup apple cider or juice 

1 cup water  

1⁄2 cup maple syrup          

2 tbsp cornstarch, dissolved in    

2 tbsp cold water



1. Soak beans. Drain and rinse and set aside.

2. In slow cooker stoneware (medium-sized, about 4 quarts), combine beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider, water and maple syrup. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until beans are tender.

3. In a bowl, combine dissolved cornstarch with 2 tbsp  hot cooking liquid from beans and stir until smooth. Gradually add up to 1⁄4 cup hot bean liquid, stirring until mixture is smooth. Return mixture to stoneware and stir well until sauce thickens.


Excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 All rights reserved: May not be reprinted without publisher permission.


BY GL ON 10/28/2012 12:00:00 AM

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