This is my vinegar of choice. There are many, many kinds of vinegar, but apple cider vinegar, unfiltered and unadulterated is a very nice vinegar with great flavor. If you read about what the makers and aficionados think of it you will think it is a super food. I do not hold with that, but using it to cook with is great. One example are my bbq beans. Here is a recipe what uses this vinegar.
A glug of oil or three pieces bacon diced 1/4 inch
One large (28 ounce) can pork and beans (any brand) drained and rinsed
One medium onion diced
One jalapeno pepper diced (seeds and stems removed)
Two garlic cloves minced
Salt and pepper
1/4 cup Sweet Baby Ray's Bbq Sauce
2 TBSP honey
2 TBSP dijon mustard (any kind you like)
2-4 TBSP apple cider vinegar
Salt and pepper
Heat the oil or cook the bacon until it renders the fat in a pot and add the onion, garlic and pepper and saute until soft. Add the rest of the ingredients and mix. Taste. Add honey, mustard or vinegar to adjust flavor. It does not take much salt, if any but fresh ground black pepper helps. Let simmer to meld the flavors. If want really deep flavors put in a slow cooker for 4 hours.
If you want to you can cook the beans in a pressure cooker first and then use with this recipe, but that is a lot of work. It is up to you. Cook about 1 pound of dry beans to have the amount you need for this. What kind? Pinto or kidney would both work for this dish. Doctor it as you wish, of course.
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