Gluten Free Baked Beans

I love baked beans in the summer time, they are such a wonderful barbecue type of food (or in Minnesota we say “cook 20150715_145054
out”). When I took gluten out of my diet due to my Autoimmune Hashimotos close to 10 years ago, the usual type of beans you pick up at the grocery store, were out of the question, yep… gluten! Ugh, its in the vinegar.

So I came up with this recipe. It’s inspired by something my mother in law makes – Cowboy Stew, and an Italian version that Giada had made. So, here is my yummy version.

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Gluten Free Baked Beans

3 cans Cannellini Beans (I like Eden Organics, as there is no BPA in the can lining)
1lb Ground Beef
1 Medium Onion – chopped
3 Cloves Garlic
3 Slices of Bacon – cooked and chopped (use more if you like, or if you are like me, cook more and eat it while you are cooking!)
1 small can Tomato Sauce (or half a regular can)
3/4 C Brown Sugar (I don’t use much sugar at all in my recipes, but this definitely needs sweet, I am going to try this recipe soon with Swerve, they have a brown sugar variation, that may work, i will report back!)
3 T Molasses
3 Tsp Dijon Mustard
2 T Apple Cider Vinegar
1 C. Beef Broth
3 T Olive Oil
Salt and Pepper to taste

Saute’ onion in olive oil, add in garlic and stir for a minute, and then add ground beef.  Cook until the ground beef has browned. Add molasses, mustard, brown sugar, salt and pepper. Stir and cook for 2-3 minutes longer. Add tomato sauce, apple cider vinegar and beef broth & stir. Bring to a boil, and then turn the heat down, and simmer for about 30mn. Serve! I have doubled this recipe for a bigger gathering.

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Updated 6.2.19

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