Another apple recipe! We are still working on our large supply of apples and loving every bite of them. This recipe came from a friend when my first two boys were about one and two years old. They were big bean lovers. We started giving them beans shortly after they started solids. They are a great source of fiber, protein, easy to prepare and economical.
I made several changes to the recipe I received, and frankly I found many variations for it so I can’t quite source it. This is the version I created and what works for us. It is a great addition to our bean dish rotation. The addition of cinnamon and apple is so tasty and really appeals to the younger crowd.
I make mine with minimal liquid. My reason for this is two fold. First you usually drain the liquid to serve so I am cutting this step. Second, and most important, it means less clean up after the kids eat them! I hope you enjoy them as much as we do.
Baked Beans and Apples
4 Tbs. butter
3 Granny Smith apples, peeled, cored and diced
1/4 c. dark brown sugar
1 Tbs. sugar
1/2 c. ketchup
1 tsp. cinnamon
1 tsp. kosher salt
2 cans great northern beans, drained
2 cans pinto beans, drained
Melt butter in a skillet and sauté apples until tender. Stir in sugars and cooked until melted. Add ketchup, cinnamon and salt. Stir until combined. Add beans and stir to combine. Cover and cook on low heat for one hour.
Yields 10 servings