And this one is a wonderful way to use up any pumpkin flesh left-over from carving your Halloween pumpkins.
I've been re-inspired by bean recipes lately because of a wonderful new cookbook by Kathy Hester, The Great Vegan Bean Book, which is packed with tips, and inspiring recipes, some of which take beans to a whole new level. Like the black bean fudgesicles, the triple lentil soup with wheat berries, and the coconut pecan blondies (using white beans)... to name a few. Can't wait to try these all.
I had heard of making apple cider baked beans before and always wanted to try it out. I decided that adding pumpkin to the recipe might give it an added seasonal flavor kick. I was not mistaken with this one. You can use sweet or hard cider, but so far, I've just made them with sweet apple cider. And the combo of cider, chopped pumpkin and apple, topped with a generous hunk of butter gives these baked beans a wonderfully warm and sweet autumnal flavor. When I took the photos, I thought the beans were ready to eat, but then I decided to give them another hour on the stovetop and that's when the magic really happened. They thickened right up and the flavors completely melded together. I thought I would have lots for leftovers the next day but they got gobbled up all in one meal!
Enjoy this one! Get the recipe by clicking here.