Pumpkin Apple Baked Beans

These baked beans combine chopped pumpkin, pumpkin puree, apple cider, and chopped apples to create a sweet and tasty comfort food, perfect for a chilly fall day.

This recipe is also a great way to use up any pumpkin flesh left-over from when you carved your Halloween pumpkins.

Dry beans are much cheaper to use than canned beans and you'll avoid the harmful BPA chemical that lines the coating of metal cans. They're very easy to prepare and simply require starting this recipe the day before.

For this recipe, I recommend a good white bean such as navy beans or great northern beans. You can also opt to use hard apple cider instead of sweet apple cider, in which case you may want to add a couple extra tablespoons of molasses or honey.

Bon appétit!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.