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Gluten free baked beans recipe

Published 30 November, 2006

Ah baked beans. Long have I been banished from your door by the spectre of food allergy. But now you are back, without the offending tomatoes, and how I welcome thee.

What am I on about I hear you think. Well you know, there's nothing wrong with a little drama to add spice to this evening's recipe for gluten free baked beans. This is a seriously simple recipe, and although it takes aaaaaaaaages to cook, you can just leave it cooking all day if you like. And you can make bucketloads and freeze your baked beans for hassle-free snacking.

Gluten free baked beans

First off, hats off to the New Covent Garden Soup Co. for this recipe. If you haven't got their recipe book 'Soup and beyond', get it. It contains quite possibly the craziest recipes I've ever read, and (sometimes surprisingly) they are very, very good.

And so onto the baked beans...

450g (1lb) dried haricot beans
250g (9oz) smoked streaky bacon, cut into lardons, or like, bits
2 tablespoons molasses - molasses should always be gluten free (it's just sugar) but of course check the tin
1 tsp salt
1/2 tsp mustard powder
2 tablespoons dark brown sugar

Now this actually left a little too much bitterness from the molasses for me, so we tweaked with:
1 tablespoon demerera sugar
Juice of half a lemon
Ground black pepper
Some gluten free worcestershire sauce

Soak your haricot beans overnight then boil for about an hour until the beans are tender and the skins beginning to come away. Keep the liquid you cooked them in.

Put half the bacon in the bottom of an oven dish with a lid. Put the beans on top. Mix together the molasses mustard, salt and sugar and pour over the beans. Cover with the bean cooking liquor. Sprinkle remaining lardons on top.

Cover and bake at 150C / 300F / Gas 2 for 4 1/2 hours checking every now and again and adding water if needed to cover beans.

Now that makes some seriously tasty gluten free baked beans, and if you're into that sort of thing, the sort of beans you could easily have for breakfast. We reckon that they could be tweaked a little more with some fresh sage or rosemary towards the end of cooking, and you could really go to town and add a load of veggies like carrots and celery if you fancy it.

So there we go. Gluten free baked beans you can eat even if you and tomatoes are sworn enemies, like me.

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