Apple Sage Baked Beans Recipe
Molasses baked beans with apple and sage – classic comfort food with a twist.
Baked beans were a common Saturday night supper for many employees here at Crosby’s when growing up, along with molasses brown bread.
This version of baked beans is filled with apples and seasoned with sage, which add a new dimension to the flavour and makes them especially well-suited to fall. (We got the idea to add apples from a recipe featured in East Coast Living magazine.)
If you’re using already cooked beans, 2 cups of dried beans equals 5 1/2 to 6 cups of cooked beans.
Not a fan of sage? Substitute thyme for the sage called for in the recipe.Print
Apple Sage Baked Beans | Comfort Food with a Twist
Apple and Sage Baked Beans recipe: a classic recipe for molasses baked beans seasoned with savoury sage and apples.
- Category: Entrees and sides
- 2 cups dried white beans (navy is my favourite)
- 1 slice bacon (omit for vegetarian/vegan version)
- 1 onion, chopped
- 1 carrot, chopped
- 2 apples, peeled and cut in chunks
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup pure maple syrup
- 1 Tbsp Dijon mustard
- 1–2 Tbsp. chopped fresh sage (or ½–1 Tbsp. dried)*
- 2 cloves garlic, minced (optional)
- 1/2 tsp. salt
- Generous pinch of pepper
- 1 1/2 cups water
*Can substitute thyme.
- Soak 2 cups of dried navy or white beans in water overnight.
- The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 45 minutes.
- Fry the bacon (if using), discard pan drippings and roughly chop.
- Drain the beans and put them in a large ovenproof pot with a tight fitting lid, or a bean crock. Add the bacon, chopped carrot, onion and apple.
- Mix together the molasses, maple syrup, Dijon, sage, garlic, salt, pepper and water and pour over the beans. (Add additional water, if required, so beans are just covered.).
- Cover the pot and cook at 300 F for 4-6 hours, until tender. Stir occasionally and add water if necessary so the beans do not dry out. Take the lid off for the last hour of cooking to help the beans brown and to thicken the sauce.