My F&W
quick save (...)
Maple Cider Baked Beans
© Fredrika Stjärne

Maple-Cider Baked Beans


The dried beans need to be soaked overnight, so plan accordingly.

  1. 1 pound dried beans, such as Jacob's cattle, pinto or flageolet—picked over, rinsed and soaked overnight in cold water
  2. 2 quarts vegetable stock or water
  3. 2 tablespoons extra-virgin olive oil
  4. 2 medium onions, thinly sliced
  5. 1 garlic clove, smashed
  6. 1/2 cup canned tomatoes, chopped
  7. 1/3 cup amber maple syrup
  8. 2 tablespoons cider vinegar
  9. 1 tablespoon chopped flat-leaf parsley
  10. 1 teaspoon chopped sage
  11. 1 bay leaf
  12. Salt and freshly ground pepper
  1. Drain and rinse the beans. In a large saucepan, cover the beans with the stock; bring to a boil. Cover and simmer over moderately high heat until the bean skins begin to split, 20 minutes.
  2. Preheat the oven to 350°. Heat the olive oil in a large enameled cast-iron casserole. Add the onions and garlic, cover and cook over low heat until the onions soften, 5 minutes. Uncover and cook over moderate heat, stirring, until the onions are browned, 4 minutes. Add the tomatoes, maple syrup, vinegar, parsley, sage, bay leaf and 3/4 teaspoon of salt; bring to a boil. Add the beans and their cooking liquid and bring to a boil..
  3. Cover and bake for about 4 hours, stirring occasionally, until the beans are very tender and the sauce is thick. Remove the bay leaf, season the beans with salt and pepper and serve.
Make Ahead The dried beans need to be soaked overnight, so plan accordingly.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.