Vegan & GAPs Baked Beans Recipe
I’m officially crowning these Corn Free!!! Please take a moment to do a victory dance with me. I’ve been eating these without a problem, almost daily (which is unheard of) for a couple of weeks. In fact, at one point, it was pretty much all there was to eat. That, and some frozen peas. I know… Beggars can’t be choosers.
I didn’t realize how much I missed baked beans until I made these, and was stuck by how much the tasted just like the baked beans I remember. On a side note, I eat them cold from the fridge 🙂
Before you jump in, be warned that this recipe is in a large batch format. Feel free to scale down (or up) as needed. This is how I prefer to cook for myself given how busy our household is.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, GAPs, Vegan
60 ounces Organic Navy Beans (we used Eden)
14 ounces Tomato Paste (we used Bio Nature)
10 ounces Organic Maple Butter
10 tsp Organic Onion Granules
7 tsp Celtic Sea Salt
Optional: Pinch of Organic Black Pepper and Organic Dried Chives
Related Post: Corn Free Sloppy Joe Recipe
Heat a pot on medium meat (275) and add your beans. Don’t drain them. After 5 minutes (stirring here and there), add the tomato paste, maple butter, onion, and salt. Reduce the meat to medium-low (200) and allow it to simmer for up to 25 minutes, stirring occasionally. That’s it. Don’t you love it when simple things come together so well?
Although it seems like a lot of sweetener via the maple, it’s divided over 10 servings. Well, I portion mine into 10 servings and it’s just right for me. If you feel you need less (or more), experiment and have fun with it.
Remember, you can enjoy these hot or cold. You could also pair them with Simple Mills Sea Salt Crackers, Siete Tortilla chips, or Yucan Crackers. Oh! And don’t forget to try it with homemade cassava bread.