Description
Making gluten-free baked beans cannot get any easier with the help of the slow cooker! Flavorful, tasty baked beans that go great at barbecues, picnics and potlucks, these are also dairy-free too!
Ingredients
- 1 onion, finely diced
- 1 tablespoon olive oil
- 1 cup bacon, cooked and crumbled
- 3 cans canned beans, drained (16 oz per can) - either navy beans, cannellini beans or kidney beans or a mix of all
- 2 cups tomato puree
- 1 tablespoon dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoon Dijon mustard
- 2 teaspoon gluten-free Worcestershire sauce
- 1/3 teaspoon salt
- 1/3 teaspoon ground paprika
- 1/3 teaspoon ground black pepper
Instructions
- Cook Onions: Sauté the onions in olive oil for 5 minutes, over low heat, stirring to prevent them from burning.
- Cook Bacon: Fry the bacon over medium-high heat in a skillet without oil until crispy, then drain away the bacon grease before crumbling the fried bacons into small bits. Alternatively, you can also fry the bacon in an air fryer (8 minutes at 360F) or in the oven. Now combine all the ingredients in a bowl.
- Combine Ingredients: Mix the sautéed onions, fried bacon bits, canned beans, tomato puree, dark brown sugar, garlic paste, apple cider vinegar, mustard, Worcestershire sauce, salt, ground paprika, and ground black pepper together.
- Transfer to Slow Cooker and Cook: Transfer the beans to the slow cooker. Add more tomato puree if needed. Cover and cook on “High” setting for 3 hours or “Low” setting for 6 hours. Alternatively, if you don’t have a slow cooker, cook the ingredients in a cast iron skillet or Dutch oven over medium-high heat on the stovetop for 1 hours, stirring occasionally, until beans are tender, or in the oven at 350F for 2 hours.
- Serve and Enjoy: Once ready, garnish the gluten-free baked beans fresh herbs and serve!
Notes
Onion: I used a yellow onion, but you may also use red onions or white onions if you prefer.
Bacon: Bacon imparts plenty of flavor to the baked beans, so I highly recommend that you add it in. Make sure to cook the bacon till crispy then drain it of the bacon grease before cutting it into pieces and mixing it with the other ingredients.
Canned Beans: Make sure to use canned beans because they are already soaked and pre-cooked and don’t take as long as cook as if you were to use dry beans directly. I used canned kidney beans for extra color in this recipe, but you can also use canned navy beans or canellini beans, or use a mix of different canned beans.
Tomato Puree: Tomato puree, known as tomato passata, it is basically tomatoes that have been pureed.
Sugar: Dark brown sugar sweetens the baked beans to give it a savory-sweet flavor. Alternatively, you may also use molasses instead.
Garlic Paste: You can either use store-bought garlic paste, or grate fresh garlic cloves.
Apple Cider Vinegar: Apple cider vinegar adds a nice tanginess to the recipe, but you may also use white wine vinegar or red wine vinegar instead.
Mustard: I used Dijon mustard, but yellow mustard will work too.
Worcestershire Sauce: Worcestershire sauce imparts a savory umami flavor that is mainly in part due to anchovies, a key ingredient in the sauce. If you are Celiac or gluten-intolerant, make sure to use gluten-free Worcestershire sauce.
Spices: I used a mix of ground paprika and black pepper to add flavor. However, you may also use garlic powder or onion powder if you prefer.
Storing: To store, place the gluten-free baked beans in an airtight container and store in the refrigerator for up to 4 days. Reheat the baked beans in the microwave or on the stovetop before eating.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
