 |  |  |
 |  |  simmer beans |  dice apple |  ready to bake |  after 1 hour |  after 3 hrs |
No pre-soaking necessary to make these "from-scratch" baked beans, using dried pinto beans (or really whatever dry beans you have). The alcohol from the butterscotch schnapps or pecan bourbon burns off during the cooking, so you're just left with the flavor (and the kids won't get drunk!) * Sweet and slightly smoky ~ so much better than baked beans from a can!
MAPLE APPLE Spiked BAKED BEANS
1 cup dried pinto or Great Northern beans
3-1/2 cups water………………………….1 tsp. dried sage leaves, crushed
1/2 cup butterscotch schnapps or pecan bourbon
1 tsp. smoked paprika…………………..1/4 cup ketchup
1 medium sweet red apple, pared & diced (I leave skin on ~ small chop, slightly larger than beans)
1/4 cup maple syrup (with sugar or sugar-free)
1 tsp. Kosher salt…………………………1 tsp. black pepper
2 TB dark brown sugar or brown Splenda blend
1/4 cup lemon juice
***
Put the beans, water and schnapps/bourbon in a large saucepan and bring to a boil. Lower the heat and simmer (uncovered) for 2 hours, or until beans are tender. Drain the beans (reserving 1/2 cup liquid). Preheat oven to 350.
Spray a 2-1/2-quart casserole dish with non-stick cooking spray ~ then combine the beans with the rest of ingredients (including the reserved liquid from the beans) and put them into the casserole dish. (It's going to look like there's way too much liquid in there, but you need the liquid to cook the apples and soften the beans even more. Don't worry ~ the liquid will be gone by the time the beans are done.) Then bake for 2 to 3 hours ~ stir them occasionally & adding more water, if necessary. (My apples were looking too dark after an hour, so I stirred everything up really well and then covered them .)
You'll have about the amount of actual beans in 2-3 cans, but none of the liquid.
MAPLE APPLE Spiked BAKED BEANS
1 cup dried pinto or Great Northern beans
3-1/2 cups water………………………….1 tsp. dried sage leaves, crushed
1/2 cup butterscotch schnapps or pecan bourbon
1 tsp. smoked paprika…………………..1/4 cup ketchup
1 medium sweet red apple, pared & diced (I leave skin on ~ small chop, slightly larger than beans)
1/4 cup maple syrup (with sugar or sugar-free)
1 tsp. Kosher salt…………………………1 tsp. black pepper
2 TB dark brown sugar or brown Splenda blend
1/4 cup lemon juice
***
Put the beans, water and schnapps/bourbon in a large saucepan and bring to a boil. Lower the heat and simmer (uncovered) for 2 hours, or until beans are tender. Drain the beans (reserving 1/2 cup liquid). Preheat oven to 350.
Spray a 2-1/2-quart casserole dish with non-stick cooking spray ~ then combine the beans with the rest of ingredients (including the reserved liquid from the beans) and put them into the casserole dish. (It's going to look like there's way too much liquid in there, but you need the liquid to cook the apples and soften the beans even more. Don't worry ~ the liquid will be gone by the time the beans are done.) Then bake for 2 to 3 hours ~ stir them occasionally & adding more water, if necessary. (My apples were looking too dark after an hour, so I stirred everything up really well and then covered them .)
You'll have about the amount of actual beans in 2-3 cans, but none of the liquid.
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