I love baked beans in the summer time, they are a super yummy barbecue type of food (or in Minnesota we say “cookout”). I took gluten out of my diet due to my Autoimmune Hashimoto’s over 10 years ago, because I was having digestive issues, extreme joint pain, brain fog and really high antibodies. In the beginning when I first made that transition, it was harder to find some of the basics gluten free, but now there are more and more options. 

At that time, the most common brands of baked beans you pick up at the grocery store, were out of the question, yep… gluten! Ugh, its in the vinegar, usually a malt vinegar. 

Feeling like I was missing out, because I couldn’t find a gluten free version, I came up with this recipe. It’s inspired by something my friend makes called Cowboy Stew, and an Italian version that Chef Giada De Laurentis makes. Happy cooking!

Gluten Free Baked Beans

3 cans Cannellini beans – organic (I like Eden Organics, as there is no BPA in the can lining)
1 lb Ground beef – organic or pasture raised
1 Medium onion – organic chopped
3 Cloves garlic – organic 
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 – organic (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 the brown sugar version of Swerve or my favorite NuNaturals Stevia. 
3 T Molasses- organic 
3 Tsp Dijon Mustard- organic
2 T Apple Cider Vinegar – organic
1 C. Beef Broth – I like the Imagine Brand best, as it’s free of sugar and gluten.
3 T Kasandrinos Olive Oil
Redmonds Real Salt and Pepper to taste

Directions

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

What’s your favorite baked bean ingredient? Let me know in the comments below! Happy cooking!