Rescuing cherry soaked beans.

[OneSillyEagle]

Not sure how this started, but I had a can of (rather sweet) cherry cider and found myself googling cherry cider beans. Glanced at a recipe for apple cider beans and launched into an adapted effort without reading further than the recipe title. I have history in this approach. Usually I get a result. Occasionally I don't.

So yesterday I chucked 50cc of cherry cider and 500g of pinto beans together to soak. This morning the beans have soaked up the cider. So I glance back at the recipe expecting to add a can of tomatoes and perhaps some bacon.

Then I realise that it's an American recipe and apple cider over there tends to mean apple juice. And there's no mention of tomatoes.

Thoughts please.

do you eat meat?
can you add the beans to a meat dish?

google gives this
Meat
The sweetness in a cherry balances out the umami richness of meat, and its natural sweetness brightens the dish and reduces fatty notes.

• Lamb
• Pork
• Duck

I'd cook them as they are first, then I'd go with the bacon etc.
I cooked venison in Cassis recently, it's lovely.

I’m American and honestly, unless you used a really dry cider, there will be little difference between beans soaked in a sweet alcoholic cider and a juice. Though I’ve never in my life heard of cherry cider, in the UK and definitely not in the US, so I think this is quite a niche recipe anyway! You may just need to add a bit of sugar for sweetness to the final recipe.