Cider-Braised Pot-o-Beans

Photo by Michael Piazza / Styled by Catrine Kelty

Fresh-pressed apple cider makes up the bulk of the braising liquid for this take on New England baked beans. A savory base of sautéed vegetables, tomato paste, Dijon mustard, red miso and soy sauce balances out the sweetness of the juice. Red miso is a variety of long-fermented soybean paste with a deep earthy flavor. Use any kind of large meaty dried bean such as kidney, cannellini, King of the Early or Jacob’s Cattle. The benefit of cooking your own beans (as opposed to using canned) is that you’re rewarded with a flavorful broth that adds depth and body to the braising liquid. Cooking time will vary depending on bean variety and freshness so it’s best to taste along the way. Serve by the bowlful with crusty bread, on toast or with some greens and a fried egg.

Serves 8

1 pound large dried beans of your choice, soaked overnight in plenty of cold water
salt and freshly ground pepper, to taste
1 sprig fresh rosemary
3 sprigs fresh thyme
2 fresh or dried bay leaves
¼ cup olive oil
1 medium onion, finely chopped
1 large carrot, chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
3 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons red miso
2 tablespoons soy sauce
2 cups apple cider

Transfer the soaked beans with their liquid into a large heavy pot. Add enough additional water to cover by 2–3 inches and season with a generous pinch of salt. Bring to a boil over high heat, reduce heat to medium-low and cook, partially covered, for 45 minutes to 1 hour. Every once in a while, give the beans a stir. Skim and discard any foam that rises to the top.

With a piece of kitchen twine, tie together the sprigs of rosemary, thyme and the bay leaves. Set aside.

While the beans are cooking, make the braising liquid. In a second heavy pot over medium heat, heat the olive oil. Add the onion, carrot, celery, garlic, a generous pinch of salt and lots of freshly ground pepper. Cook, stirring, for about 5 minutes, or until the onions are translucent and the vegetables have softened.

Add the tomato paste, Dijon mustard, miso, soy sauce, tied bundle of herbs and continue to cook, stirring, for about 10 minutes, or until the mixture becomes slightly caramelized and fragrant.

Stir in the apple cider, increase the heat to high and bring to a boil. Cook for about 5 minutes, or until the mixture is slightly reduced and thickened.

Strain the cooked beans, reserving the bean cooking liquid. Add the beans to the cider mixture along with about 1¼ cups of the reserved bean cooking liquid. You can add more or less depending on how soupy you’d like the final product to be. Lower the heat and simmer the bean mixture for 20 minutes. Taste and add more salt if you like. Remove the bundle of herbs before serving.

This recipe appeared in the Fall 2021 issue as part of a larger story on Apple Cider: Sweet, Sour or Hard.