I lived most of my life not realizing there was a great baked bean debate. I always thought baked beans were made from white beans, but there are those who favor pintos and even others who stray into the unknown, like I do. I like to use a combo fancy bean substitution of Rio Zape and yellow-eyed peas, but you can use the ones you grew up with, or make your own mark on the baked bean scene.

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 60 to 90 minutes for stove top, 7 to 9 hours for slow cooker

INGREDIENTS

• 1 1/2 cups (257 g) cooked pinto or white beans (Northern or navy) or 1 can (15 ounces, or 425 g), rinsed and drained
• 2 apples, peeled and minced
• 1 can (14.5 ounces, or 410 g) crushed tomatoes or diced tomatoes processed into a purèe
• 4 teaspoons (20 g) Dijon mustard
• 2 tablespoons (40 g) molasses
• 1 to 2 tablespoons (15 to 28 ml) apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/2 cup (120 ml) water
• 1 (2 inch, or 5 cm) sprig fresh rosemary or 1/2 teaspoon ground dried
• 4 (2 inch, or 5 cm) sprigs fresh thyme or 1 teaspoon dried
• A few drops liquid smoke (optional)
• 1/4 to 1/2 teaspoon salt
• Black pepper, to taste

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Combine everything except the salt and pepper in a saucepan and cook over medium heat until it begins to simmer.
2. Then cover and cook on low until the beans are tender, about 1 1/2 hours. (Note that the time will change depending on the type, size, and age of the beans you pick.)
3. When the beans are tender, add salt and pepper to make it just the way you like it.

SLOW COOKER DIRECTIONS:

1. Combine everything except the salt and pepper in a 4-quart (3.8 L) slow cooker and cook on low for 7 to 9 hours.
2. Taste, add salt and pepper, and then taste again. Adjust if needed.

PER 1 1/2-CUP (355 ML) SERVING: 148.0 calories; 1.4 g total fat; 0.1 g saturated fat; 5.8 g protein; 33.1
g carbohydrate; 8.6 g dietary fiber; 0 mg cholesterol.