WFD? October Cider Beans

What's For Dinner? October Cider Beans; Fresh Ciabatta(Italian country bread); Green Salad with Apples, Toasted Almonds, Crutons, and Cider Almond Vinaigrette; Chilled Cider.

We woke up this morning to the first frost. The puddles in the driveway were frozen into beautiful jagged splinters. The plants in the yard were dipped in silver and the last pink blossom on my rose bush drooped it’s head unhappily. It was an jolting reminder of winter to come.

Actually, I love winter. Love the snow, the sports, the excuse for hot baths, and mugs of mulled cider. Speaking of cider…I still have some apples around that we picked and a bottle of cider that we haven’t drunk yet. Such is the inspiration for this “What’s For Dinner?” post. Here is another delicous fall meal: beans that are slow cooked in fresh apple cider, homemade bread, and a tangy salad with a nutty vinaigrette to balance out the rich beans. Open a chilled bottle of dry cider to top it all off and enjoy.
Here are the recipes.

October Cider Beans:

Don't rush these beans and you will be rewarded with a creamy, rich flavor that is unique and very different from a standard baked bean dish. (yay! no ketchup)

Ingredients:

3 cups dried white navy beans

1 small onion, diced

6 tablespoons molasses

¼ cup Dijon mustard

2 tablespoons tomato paste

2 teaspoons salt

1 tablespoon black pepper

2 sprigs fresh thyme

1 bay leaf

2 teaspoons cider vinegar

2 tablespoons soy sauce

2 cups fresh apple cider, boiling

½ cup bourbon

Method:

Rinse the beans, picking out any stones or junk. Place in a pot with enough cold water to cover and bring to a boil over medium heat. Drain and rinse the beans, and return to the pot, again with enough water to cover. Bring to a boil, the reduce heat and simmer for 30 minutes, skimming and discarding any foam that rises to the top. Drain well.

Preheat the over to 250F. Place the beans in an oven proof casserole. Add all the remaining ingredients except the bourbon, and pour enough boiling water to cover the beans. Cover with a lid and bake for 6-9 hours, adding a ittel water if necessary. Several minutes before the beans are fully cooked, add the bourbon.

Yields 8 servings

Cider Almond Vinaigrette:

1-1/4 cups blanched almonds
10 Tablespoons light salad oil
10 tablespoons fresh apple cider
½ cup cider vinegar
6 tablespoons honey

Combine ingredients on a blender. Puree until smooth. Refrigerate. Keeps well for several weeks.
Makes 3 cups dressing.