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6 hrs 30 mins
The best baked beans I ever made, the cider adds a wonderful fruitiness. From "Cider Beans, Wild Greens, and Dandelion Jelly", by Andrews McMeel, 2010, via Leite's Culinaria. Not having salt pork the first time I made these, I used thick-cut bacon on top and a smoked ham hock buried in the center. Still tasted yummy. Soaking time is not included as prep time.
Units: US | Metric
Serving Size: 1 (225 g)
Servings Per Recipe: 8