1 can (28 oz/796 ml) crushed tomatoes
1 large onion, diced
2 cloves of garlic, minced
1 cup (250 mL) apple cider
3 tbsp (45 mL) fancy molasses
4 tsp (18 mL) cider vinegar
1 tbsp (15 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cans (19 oz/540 ml) pinto beans or navy beans, drained and rinsed
Peel and dice 2 of the apples; set aside.
In saucepan, bring tomatoes, onion, garlic, apple cider, molasses, vinegar, mustard, salt and pepper to boil; reduce heat and simmer for 10 minutes. Add beans and diced apples, stirring to coat. Scrape into 10-cup (2.5 L) casserole.
Peel and thinly slice remaining apples; overlap on beans. Bake, uncovered, in 300°F (150°C) oven until thickened, about 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze in airtight container for up to 2 weeks. Reheat over medium-low heat.)