Health

Baked Navy Beans with Apples, Bacon and Mustard

This one’s for you Blake. You can see a side of this recipe on Salt, Teak and Fog because Blake is much better at remembering to take photos than I am.

This recipe is an adaptation from The Versatile Grain and the Elegant Bean. It’s a cookbook that I have owned and used for at least 18 years. I bought it from a book club when I was a vegetarian and I had no idea of how to cook anything let alone stuff without meat. There are a lot of meat recipes in it, but you can sub if meat isn’t your thing. I love this book. It has never let me down.

Baked Navy Beans with Apples, Bacon and Mustard

2 cups of Navy Beans soaked and drained (You can use any white bean or Steuben yellow-eyed)
Salt to taste (I use smoked sea salt and sea salt. I think if you are veggie this is the best way to get a hearty flavor sans bacon)
1 onion, peeled and stuck with 6-8 whole cloves
1-2 finely chopped shallot(s)
½ pound of bacon rashers with fat removed, cut into ½ inch pieces (I like the uncured bacon ends from Trader Joe’s)
1 cup unfiltered apple juice
2 T of coarse grain mustard (I like Annie’s Horseradish Whole Grain Mustard)
1 T of ketchup
½ t of chipotle flakes
1 t of lemon juice (you can add more to taste)
¼ t black pepper
1 tart green apple, peeled and thinly sliced (approx. 1 cup)

In a 3-quart saucepan, cook the beans with tepid water to cover by 2 inches, until the beans are tender, about 45-60 minutes. Add salt the last 5 minutes of cooking.

Preheat oven to 350 degrees. Place the beans with liquid in a ovenproof casserole or bean pot (I use my le creuset pot so I can go from stove to oven). Tuck the onion in the center. In a fry pan cook bacon for 3-5 minutes over med/high heat, add shallot sauté until caramelized. In a small bowl mix the remaining ingredients together with bacon and shallots, stir into the beans. Cover and bake for 30 minutes (add more liquid if you see fit). Then uncover, stir gently and bake for 30 more minutes more. Remove onion and cloves and discard. Serve right from the casserole.

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7 Comments

  • Reply
    jora
    September 2, 2011 at 9:08 AM

    so happy you posted this recipe…..the beans were sooooo good. and the cookbook is totally intriguing!

  • Reply
    Desi McKinnon
    September 2, 2011 at 9:09 AM

    for 35 cents on Amazon it's worth trying.

  • Reply
    Colleen
    September 2, 2011 at 6:00 PM

    yum! and navy beans are allowed on the GAPS diet. I don't remember you as a vegetarian…

  • Reply
    Desi McKinnon
    September 2, 2011 at 6:01 PM

    college= me veggie.

  • Reply
    180|360
    September 5, 2011 at 6:18 PM

    This sounds amazing. I love beans. What is it about college that makes us go veggie? I did the same thing!

    Wait – the book is 35 cents? WHAT?!

  • Reply
    blake
    September 6, 2011 at 10:46 AM

    college veg here too. And, let me tell you, I did it badly. garlic bread and coffee is not a balanced diet.

    anyhoo, the recipe! yes. thank you. been missing those beans.

  • Reply
    Colleen
    September 27, 2011 at 2:05 PM

    Made this last night for dinner with almond bread and kale chips. Delicious!

    i was a veg-head through college too (and post for 7+years)!. and… definitely wasn't healthy in college–lots of bread, beer and frozen yogurt

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