Caramelized winter fruits atop these beans make for a wonderful variation of this traditional New England side dish.

　　

Ingredients

serves 4

　　2 thick hickory-smoked bacon slices

　　1 pound dried white beans, thoroughly rinsed

　　4 cups water

　　2 cups apple cider or hard apple cider

　　1 yellow onion, finely chopped

　　1/2 cup molasses

　　1/2 cup maple syrup

　　1/8 teaspoon ground ginger

　　1 teaspoon dry mustard

　　1/8 teaspoon ground cloves

　　Salt

　　4 tablespoons unsalted butter

　　2 apples, cored, peeled, and sliced

　　2 pears, cored and sliced

　　1/4 cup brown sugar

　　1/2 teaspoon ground cinnamon

　　

Step 1

Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and chop.

　　

Step 2

Place the beans in the slow cooker and add the bacon, water, cider, onion, molasses, maple syrup, ginger, mustard, and cloves. Cover and cook on low for 6 to 8 hours, until the beans are tender. Season to taste with salt.

　　

Step 3

Place a large sauté pan over medium-high heat and add the butter. Add the apples and pears and cook for about 10 minutes, until they begin to brown. Sprinkle with the brown sugar and cinnamon and sauté for about 5 minutes.

　　

Step 4

When the liquid is almost evaporated from the slow cooker, place the fruit mixture on top of the beans and continue cooking for about 40 minutes, until the flavors are melded.

　　

Step 5

Divide evenly among bowls and serve at once.

　　Cooks' Note

　　Suggested Beverage: A delicious hard cider from an artisan producer such as Rhyne Cyder in Sonoma County, or a fruity microbrew.

　　The Gourmet Slow Cooker: Volume II