Place the cooked beans in a 3-quart non-stick saucepan and set aside. In a small bowl, mix the apples and raisins together and add 1½ cups of the reserved bean liquid. Let stand for 15 minutes, then add to the saucepan along with the honey and cinnamon. Simmer, covered, for about 8 minutes. Stir in the lemon juice and serve warm, spooned over vanilla ice cream. If you reheat the beans and fruit, add ½ cup boiling water to dilute, since most of the liquid will have been absorbed.
