It's a new year and a great time to recommit to eating more healthy, local foods! Speaking of... our next market will be January 12, 10AM-12PM. We hope to see you there!
Speaking of healthy foods, January 6 is National Bean Day! Beans have been a staple of Appalachian cuisine throughout our history, and for good reason: beans are easy to grow, simple to store, and pack a hefty nutritional punch! Beans are high in fiber and protein, and are absolutely packed with essential vitamins and minerals. In spring and summer, we can enjoy fresh green peas, edamame, lima beans, and an assortment of tender snap peas (as well as the leaves, flowers, and tendrils of many varieties). In fall and winter, we can enjoy every kind of dried bean in soups, casseroles, tacos, baked beans, and other creative ways. All year long we can grow and eat bean sprouts, as well!
To add a little warmth to your kitchen this winter, try your hand at this traditional Appalachian Cider Baked Beans recipe!
Ingredients:
Directions:
Speaking of healthy foods, January 6 is National Bean Day! Beans have been a staple of Appalachian cuisine throughout our history, and for good reason: beans are easy to grow, simple to store, and pack a hefty nutritional punch! Beans are high in fiber and protein, and are absolutely packed with essential vitamins and minerals. In spring and summer, we can enjoy fresh green peas, edamame, lima beans, and an assortment of tender snap peas (as well as the leaves, flowers, and tendrils of many varieties). In fall and winter, we can enjoy every kind of dried bean in soups, casseroles, tacos, baked beans, and other creative ways. All year long we can grow and eat bean sprouts, as well!
To add a little warmth to your kitchen this winter, try your hand at this traditional Appalachian Cider Baked Beans recipe!
Ingredients:
- 3 cups dried pinto beans
- 3 cups apple cider
- 8 ounces thinly sliced salt pork or thick cut bacon
- 2 small yellow onions
- 6 tablespoons sorghum molasses
- 1 tablespoon dry mustard
- 2 teaspoons sea salt
Directions:
- Sort and rinse the beans. Soak beans in cold water for 12 hours.
- Drain beans and transfer to heavy saucepan. Add the cider and slowly bring the beans to a boil. Gently boil, uncovered, for 30 minutes. Remove from heat and drain, reserving the liquid.
- Preheat oven to 300 degrees F.
- Layer half of the pork on the bottom of a deep baking dish. Spoon the beans into the pot and bury the onions in the beans.
- In a small saucepan, combine the molasses, dry mustard, and salt. Pour the mixture over the beans and top with the remaining pork. Add the reserved cooking liquid. Add hot water as needed to cover the beans with liquid. Cover the pot.
- Bake for 4 hours, then uncover the pot and add more water or cider if the beans seem dry. Cover the pot and bake an additional 1-2 hours until the beans are tender.
- Service hot and enjoy!
RSS Feed
