Baked Beans with Apples



4 apples
1 can (28 oz) crushed tomatoes
1 large onion, diced
2 cloves garlic, minced
1 cup apple cider
3 tbsp fancy molasses
4 tsp cider vinegar
1 tbsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 cans (each 19 oz) pinto or navy beans, drained and rinsed

1. Peel and dice 2 of the apples; set aside.
2. In saucepan, bring tomatoes, onion, garlic, apple cider, molasses, vinegar, mustard, salt and pepper to boil; reduce heat and simmer for 10 minutes. Add beans and diced apples, stirring to coat. Scrape into 10-cup (2.5 L) casserole.
3. Peel and thinly slice remaining apples; overlap on beans. Bake, uncovered, in 300°F oven until thickened, about 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze in airtight container for up to 2 weeks. Reheat over medium-low heat.)

8 servings

By The Canadian Living Test Kitchen