The best baked beans I ever made, the cider adds a wonderful fruitiness. From "Cider Beans, Wild Greens, and Dandelion Jelly", by Andrews McMeel, 2010, via Leite's Culinaria. Not having salt pork the first time I made these, I used thick-cut bacon on top and a smoked ham hock buried in the center. Still tasted yummy. Soaking time is not included as prep time.