Nov 21 2011

Dee’s Tangy Spicy Sweet Baked Beans (Gluten Free, Dairy Free, Soy Free, Vegan)

Published by at 8:45 pm under Gluten Free Recipes

I get random cravings sometimes. And lately, I’ve been craving warm, delicious soups, stews and…beans? I remember my Gramma Betty making baked beans from scratch and the tangy, deliciously sweet flavour that permeated these soft, mushy beans and warmed us right up after a hard afternoon of tobogganing (or whatever we were up to…) and I wanted to make those beans. But where to start?

Let me tell you – if you google “baked beans” (or even “gluten free baked beans”) you get dozens of variations, from Boston baked beans to maple-bacon baked beans to spicy chili baked beans to tomatoey-beans… and it seems that most recipes use LOTS of ketchup (sugar overload!!). I wanted something that would give me a little more control over the ingredients so I “franken-beaned” a recipe together from probably half a dozen different sites…and OMG they are to DIE for!

I know this looks like a long list of ingredients, but it comes together pretty fast once the beans are cooked (and it is so worth it!) And yes, I know the tahini sounds weird but it gives the sauce nice body & mouth feel (creamier and thicker without dairy or wheat)!

 

Dee’s Tangy Spicy Sweet Baked Beans

  • 5 cups cooked navy beans
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cayenne powder
  • 1/2 tsp freshly ground pepper
  • 1 cup diced sweet onion
  • 1/2 cup diced red pepper
  • 5 cloves of garlic, minced (or garlic pressed)
  • 1 can (5.5oz) of tomato paste
  • 2 cups of vegetable broth
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tbsp sweet/mild mustard (I used Svensk Senap, but dijon would work well too)
  • 2 tbsp brown sugar
  • 2 tbsp tahini
  • 1 tbsp Worcestershire sauce (gluten free)
  • 1 tbsp tamari sauce (gluten free)

 

  1. Prepare your navy beans!
    METHOD I
    (a) Pick through beans & remove any broken ones or debris. Soak overnight in 3 cups of water.
    (b) Discard soaking water & rinse well.
    (c) Put in pot of 8 cups of water and bring to a boil, then simmer for 1.5-2 hours until tender – skim foam off top.
    (d) Rinse again.
    (e) Ready to use.
    METHOD II
    (a) Pick through beans & remove any broken ones or debris. Put beans in 6 cups of water. Bring to a boil.
    (b) Cover and turn off heat. Leave for 2 hours.
    (c) Rinse.
    (d) Put in a pot of 8 cups of water and bring to a boil, then simmer 1.5-2 hours until tender – skim foam off top.
    (e) Rinse again.
    (f) Ready to use.
    METHOD III
    (a) Use canned. (about 2 and 1/2 16 oz cans)
  2. Preheat oven to 300°F.
  3. Whisk together in a bowl the broth, molasses, cider vinegar, mustard, brown sugar, tahini, Worcester sauce and tamari sauce. Set aside.
  4. Heat oil in a large pot. Add spices and heat until fragrant (about 30 seconds).
  5. Add onions and red peppers and sauté until soft (about 5 minutes)
  6. Add garlic and cook for another 30 seconds.
  7. Add tomato paste and cook for another 30 seconds.
  8. Add the bowl of wet ingredients. Stir well and bring to a simmer. Simmer at a very low heat for 8-10 minutes.
  9. Taste the sauce and make sure that you like it! Not spicy enough? Add some more cayenne. Too tangy? Add some more sugar!
  10. Add cooked beans and mix throughly. Transfer to an oven-safe dish with a lid.
  11. Bake covered for two and a half hours, stirring at least once. If beans may seem saucy but keep in mind that they thicken as they stand!
  12. Eat! (carefully – it’s hot!)

 

 

 

One response so far

One Response to “Dee’s Tangy Spicy Sweet Baked Beans (Gluten Free, Dairy Free, Soy Free, Vegan)”

  1. fartygirlon 15 Dec 2011 at 6:05 pm

    Thanks for this recipe! I’ve yet to find black beans that make me as happy as those I ate for breakfast in England so many years ago. I look forward to cookin’ these up!

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