Recipe of the Week
Beans for Sarah
Courtesy of
Richard Blunt

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1 1/4 cups dried pinto beans
water to soak beans
3 Tbsp. extra virgin olive oil
12 oz. green cabbage (diced small)
2 cloves minced garlic
1 1/2 cups low salt chicken stock (fresh or canned)
1 cup apple cider
1 large onion (diced medium)
1 large carrot (peeled and diced medium)
1 stalk celery (diced medium)
1 bay leaf
3 whole cloves
4 oz. piece lean salt pork (optional, for additional flavor)
1 cup peeled, seeded, and diced fresh plum tomatoes
1 cinnamon stick (broken in half)
1/4 cup apple brandy (optional)
3 Granny Smith apples (peeled, cored, and diced medium)


Soak beans for 4 hours in water. Drain and discard water.

In heavy-bottomed pan heat olive oil and sauté cabbage and garlic until cabbage is tender.

In large heavy-bottomed pot, combine beans, chicken stock, apple cider, onion, carrot, celery, bay leaf, and cloves. Bring to a boil over high heat and remove from heat immediately.

Transfer bean mixture to a bean pot or earthenware casserole, add salt pork, cabbage mixture, tomato, cinnamon stick, and apple brandy.

Cover casserole, place in a 325° oven for 1 hour, then add apples and bake until beans are tender, about 1 1/2 hours. Total cooking time 2-2 1/2 hours.

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