Can you tell that I had a thing for leaves when I took these photos?

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They made an appearance on Wednesday’s post as well, though I think at this point icicles and snowflakes would be more appropriate dancing in the background.  As I take photos next to a window, I can feel the frigid air seeping in through the old, poorly insulated panes.

It made me want to hug this big pot of beans and never let go.

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I love beans, I really do.  Growing up on this recipe, I got hooked on beans early, but it’s taken me until now to start expanding my legume horizons.  That, and the fact that once you have an awesome recipe, it’s hard to stray.  At first, I did feel a tad guilty about making a different bean recipe.

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But life’s too short to only have one kind of slow cooked bean dish  in my life and I wanted to see what else was out there.  Now that I have, I’m glad I branched out, because I really enjoyed these slow cooked, hard cider laced beauties.

They aren’t as heavy as the baked beans I’m accustomed to, and I found their flavor, which comes from slowly sweated onions and carrots and hard cider, to be refreshing.  Is that a weird way to describe beans? Hmm…

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Happy weekend, dear reader, and if you’re on the East Coast, stay warm!  (With some beans perhaps?!?)

Two Years Ago: Apple Cider Bundt Cake

One Year Ago: Caramel Nut Bars

[amd-zlrecipe-recipe:145]

Adapted from The Kitchn

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