Beans, beans, nothing but beans…

My recipe for crockpot cider-baked beans, if you can call these basic guidelines a recipe. I’m just not a big recipe writer, mainly because I never cook things the same way twice. And I don’t usually pay much attention to exact measurements. Update: please see a couple of additions I’ve made below (things I forgot the first time around. Oops.).

So here goes…

3 cans of beans. I used pinto, black, and light red kidney. Normal 15 oz cans are fine. Update: drain and lightly rinse the beans before using them. They don’t have to be totally rinsed off, just not completely gooey.

Some leeks chopped fine. I’d say one bottom end of a leek, but two would be even more leek-alicious.

Some minced garlic. I used the stuff in a jar, pre-minced. Maybe one big spoonful. So I guess you could say two or three cloves worth.

Chili powder. A dash or two. Maybe a teaspoon. Maybe a little more.

Mustard powder. Again, a dash or two, depending on how much kick you want the beans to have.

About 1 tsp kosher salt

Ground pepper. Maybe as much as the salt.

4 whole cloves.

1 ~2″ piece of cinnamon stick

1 cup apple cider

1 cup water

About a third of a cup of Brown Sugar Twin. This is what makes it safe for my mother. If you’re not feeding my mother, or any other diabetic, you can use about 1/2 cup maple syrup.

Update: Some Baco’s. That’s right. Baco’s. Their vegetarian (made from soy), but they still give the beans that bacon-y goodness you know and love. Tee.

2 tbsp cornstarch

To make: Put everything but the cornstarch in the crockpot and cook on high for 2-3 hours, until the beans are as tender as you would like them. My latest batch may have even cooked 4 hours (You can’t do much to ruin beans). Once the beans are nice and tender, you can turn the crockpot to warm (or low, if you don’t have a warm setting). Make a slurry with a couple of Tbsp of water and the cornstarch. Mix the slurry with some of the bean liquid, then add it all to the crockpot. Stir until thickened and serve.

Enjoy!