- 8 bacon strips, chopped
- 1/4 cup finely chopped onion
- 1 cup apple cider
- 2 cans (16 ounces each) baked beans, undrained
- 1/4 to 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
- In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender.
- Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally. Yield: 6 servings.
Originally published as Autumn Beans in Country Extra September 1992, p51
Reviews for Autumn Beans
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Reviewed Mar. 21, 2012
"Holy WOW! These are like heaven in your mouth! A perfect compliment to pork. Wish I'd found this recipe in the fall. A new fav!"
Reviewed Feb. 29, 2012
"Excellent - we will never make beans any other way again!!"