Apple Butter No-Bake Baked Beans
1 cup dry pinto beans or 1 -1/2 cans organic pinto beans, drained and rinsed (freeze the remainder)
2 tablespoons olive oil
1 large onion, diced
2 large carrots, diced
2 celery ribs, diced
1 teaspoon garlic powder
1 tablespoon plus 1 teaspoon dry mustard powder
1 – 12 oz jar apple butter
sea salt to taste
water to attain desired consistency
Directions follow for how to cook dry pinto beans
Heat oil on medium-high heat and add onions along with a pinch of sea salt.
Cook onions for up to 10 minutes until they are rich and creamy looking.
Add a little water if they begin to scorch. Stir regularly.
When the onions are well cooked add the carrots and celery along with a pinch more sea salt.
Add the beans, apple butter, garlic powder and mustard powder. Stir well. Add water enough to give you the desired consistency. Simmer for 20 to 30 minutes, stirring regularly but carefully so you don’t mash up the beans.
Note: Every brand of apple butter has very different blends of spices and flavors. Some will be more spicy, some more tart.
Try different ones till you find your favorite.
How to Cook Dried Beans
1 cup dried beans = 3 cups cooked beans (except for lentils)
Clean the dried beans
First pick through the beans and remove stones, twigs or sediment. Next wash the beans by placing the beans in a bowl, cover with cool water and rinse. Pour through a strainer to catch the beans. Place beans in a large bowl.
Soak the beans:
Soak the beans, starting with boiling water, a minimum of 3 hours up to overnight.
For each cup of dried beans bring 3 cups of water to a boil.
Pour hot water over the beans and allow them to soak.
Studies have shown the method of soaking beans in hot water reduces the gastric distress that beans can cause.
Drain and discard the soaking water from the beans and put them into a pressure along with 1” piece of kombu and 2 bay leaves for each cup of beans.
Cover the beans with water one inch above the beans.
Add a tablespoon of oil to help prevent foaming.
Turn the heat to high and bring to pressure.
Once the pressure cooker has reached full pressure then turn to low. (If you’re pressure cooking spit peas don’t allow them to come to full pressure or they will foam all over the place!!!!!)
How long you will pressure cook the beans depends on the type of bean, how old they are and how long you soaked the beans.
Split peas and lentils: 5 minutes max. Note: don’t bring split peas to full pressure as they foam.
Pinto, kidney, black beans and similar beans: 10 – 15 minutes.
Chickpeas, soybeans – 45 minutes
Cannellini and cranberry beans: 20 – 30 minutes
At the end of cooking time turn off the heat and let the pressure come down slowly.
When the pressure is completely gone, remove the lid.
Cooking beans without a pressure cooker:
Drain the beans and then put them into a heavy stockpot with 1” piece of kombu and 2 bay leaves.
Add 3 cups water and cook until beans are soft, adding more water if needed while cooking.
How long this will take to cook depends on the beans you choose to use and how long they have been soaked. Plan on at least 1 ½ – 5 hours, depending on the bean – chickpeas and soybeans can take forever!
Never add these ingredients to beans as they cook
Certain ingredients will prevent beans from getting soft while they cook.
Do not add:
Acidic ingredients such as tomatoes, citrus or vinegar
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