My husband signed me up to bring baked beans to the family reunion. Therefore, I made gluten free baked beans. I’m allergic to tomatoes and haven’t had Van de Camp beans in ages, as it has tomatoes. However, Bush’s baked beans are tomato-free. Yes! I haven’t made these in decades! My husband’s idea was for bacon to be added. And since I’m a worry-wort as far as never making enough, I went for it, as it added volume to the recipe. And I’m really happy that I did, as it was a perfect addition, as far as flavor goes. And you skip the bacon if you’re watching your weight or cholesterol levels. The onion, garlic and bell pepper provides enough flavor. I hope you appreciate this recipe. My husband was delighted!
A recipe for gluten free baked beans that call for canned beans, but are enhanced to be a crowd-pleaser.
- 3/4 to 1 lb. gluten free bacon, cooked and chopped into 1/4-inch
- 3 Tablespoons cooking oil
- 1 large yellow onion, chopped
- 2 medium green bell pepper, chopped
- 3 large garlic cloves, minced well
- 3 - 65 oz. cans Bush's Original Baked Beans*
- One your bacon is cooked, preheat a stock pot with oil.
- Add onion and bell pepper; saute for about 5 minutes, stirring occasionally.
- Add garlic, stir and saute for another 2-3 minutes.
- Add baked beans and bacon, stir and cook for 2 - 4 hours and it has thickened and become creamy, to your liking; stir occasionally.
*Because ingredients change often ensure you read the label of the baked beans you purchase.