Home Style Baked Beans
Gluten Free Recipes
You will never venture into canned baked beans again once you have tried these Home Style Baked Beans. In fact, you may want to serve these baked beans for lunch and dinner as well as breakfast. Leave it in the oven and get on with other things while it transforms into a saucy, scrumptious dish. This recipe is gluten and dairy free.
1 tablespoon olive oil
1 large brown onion, chopped
1 large carrot, finely chopped
1 celery stick, finely chopped
1 large red pepper, chopped
2 large cloves of garlic, finely chopped
1 small fresh red chili, seeded, finely chopped
12 ounces dried navy beans, soaked in cold water overnight and drained
1 pound 10-oz. can diced tomatoes in juice
1 tablespoon gluten free dijon mustard
2 bay leaves
4 sprigs fresh thyme
1 teaspoon ground paprika
2 tablespoons pure maple syrup
2 tablespoons chopped fresh flat leaf (Italian) parsley
Heat the oil in a flameproof casserole dish over medium heat. Add onion and cook, stirring often, for 10 minutes or until light golden. Add carrot, celery, capsicum, garlic and chilli and cook, stirring occasionally, for 5 minutes.
Add drained beans, tomatoes, mustard, bay leaves, thyme and paprika. Stir in 2-1/2 cups (20 fl oz) water and bring to the boil. Cover and bake at 315 degrees for 3 hours, stirring the beans after 2 hours and adding extra water if needed, or until beans are tender.
Stir in maple syrup and parsley and season well with salt and pepper.
- Beans can be made up to 2 days ahead.
- Beans can be frozen in smaller quantities for up to 2 months.
- Thaw baked beans in refrigerator as needed and reheat on the stove.
Recipe makes 8 servings