Baked Bean Recipes:
Tangy Baked Beans with Apple



Here's the best of all the baked bean recipes. It's filling and delicious, filled with tasty ingredients. It's a wonderful meal for a cold fall or winter day.





The leftovers are delicious for lunch the next day!

You can make this an even more economical meal by soaking and cooking your own dried beans.

Here's everything you need to know about cooking dried beans.




Check that you have these staples at home

  • in the cupboard

    • canned pinto beans
    • olive oil
    • chili powder
    • ground cumin
    • salt
    • garlic
    • cider vinegar
    • molasses
    • canned diced tomatoes

  • in the fridge or freezer

    • onions
    • mild Cheddar cheese

Buy these fresh ingredients

  • apples

Get out your equipment

  • Essential

    • a can opener
    • a skillet
    • a cutting board and sharp knife
    • measuring cups and spoons
    • a wooden spoon or other large spoon
    • a large bowl
    • a large baking pan
    • aluminum foil

  • Nice to have but not necessary

    • a strainer for rinsing and draining the beans.
    • a garlic press (if not, mince the garlic with a sharp knife)





    The recipe

    Preheat oven to 350F/175C.

    3 cans (19 oz/540 mL) pinto beans

    2 Tbsp/30 mL olive oil

    2 large onions, chopped

    1 Tbsp/15 mL chili powder

    2 tsp/10 mL cumin

    1 tsp/5 mL salt

    6 cloves garlic, crushed

    1/3 cup/75 mL cider vinegar

    3 Tbsp/45 mL molasses

    2 cups/500 mL mild Cheddar cheese, grated

    3 tart apples, cut into chunks

    1 can (28 oz/796 mL) diced tomatoes, drained

    Drain and rinse the beans.
    Put them into a large bowl.

    Heat the olive oil in a skillet.
    Add the onion, chili powder, cumin and salt.
    Sauté for 10 minutes, or until the onions are soft.
    Add the garlic.
    Sauté for 5 minutes more.

    Add the sauté to the bowl of beans.
    Add the cider vinegar, molasses, cheese, apples and tomatoes to the bowl.
    Mix well.

    Transfer to a large baking pan.
    Cover tightly.
    Bake for one hour.




    Substitutions

    • Use another mild cheese - like Monterey Jack, or marble cheese - in place of the Cheddar. Or use a medium or sharp Cheddar.

    • Use another vinegar (like white vinegar or wine vinegar) instead of cider vinegar.

    • Use fresh tomatoes instead of canned. You'll need about 3 cups/750 mL.

    • Use whole canned tomatoes and dice them yourself.

    Ideas for making this recipe your own

    • Experiment with another variety of beans - or a mixture. How about romano beans, white kidney beans and black beans?

    • Try using another sweetener in place of the molasses. How about honey, or maple syrup?

    Tips

    • To dice whole canned tomatoes, drain off the liquid and use kitchen shears to cut the tomatoes right in the can.





    Menu suggestion

    Serve this dish with

    • crusty bread

    • a green salad






      If you enjoy this recipe, you may also like these stovetop or baked bean recipes:

      • Quesadilla Pie
      • Caribbean Black Beans

        Return from baked bean recipes to vegetarian recipes.

        Home to healthy quick meals.











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